Lindy’s Original Cheesecake
This cheesecake was served for years at Lindy’s restaurant in New York’s theater district.
CRUST
1 cup sifted all-purpose flour
3/4 cup sugar
1 teaspoon grated lemon rind (zest)
1 egg yolk
1/4 teaspoon vanilla extract
1/4 pound unsalted butter cut into small pieces
FILLING
1 1/2 pounds cream cheese, at room temperature
3/4 cups sugar
2 tablespoons all-purpose flour
1 1/2 teaspoon grated orange rind (zest)
1 1/2 teaspoon grated lemon rind (zest)
1/4 teaspoon vanilla extract
3 eggs
1 egg yolk
1/4 cup heavy cream
.
To make the crust: Combine the flour, sugar, lemon rind (zest), egg yolk,
vanilla extract, and butter in a bowl. With your fingers work the
ingredients together until the are thoroughly mixed and can be gathered into
a ball. Dust with flour and refrigerate for one hour. Preheat oven to 400
degrees. Spread the dough evenly over the bottom of a 9 inch spring form pan
with your hands and bring it up to a height of 2 inches at the sides. Bake
for 15 minutes and cool to room temperature.
To make the filling: Reset oven to 250 degrees. Beat the cream cheese in a
large bowl with a wooden spoon. Mix in the sugar, flour, orange and lemon
rinds (zest), vanilla extract, eggs and egg yolk. Stir in the cream. Pour
the mixture into the crust and bake in the center of the oven for 1 hour.
Remove and cool in the pan. Refrigerate for 2 hours before serving.
Serves 8-10