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Lindy’s–Or Is It Reuben’s?–Cheesecake recipe

“A Greek man answered an ad we ranin The New York Times for a baker. He said he baked Lindy’s cheesecakes.”You get me the ingredients I want — pure cream cheese,eggs, and heavy cream and I’ll make you Lindy’s cheesecake.”He was a gem. He baked Lindy’s cheesecake for our restaurant.”- Miriam Perlof, founder, the Country Club Restaurant and PastryDiner, Philadelphia.

Recipe: Lindy’s–Or Is ItReuben’s?–Cheesecake

Cookie Crust
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1 large egg yolk
1 stick (1/2 cup) unsalted butter, chilled and cut into1/4-inch bits

Cheese Filling
1 1/4 pounds softened cream cheese
3/4 cup granulated sugar
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons grated lemon rind
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
3 large eggs plus 1 egg yolk
2 tablespoons heavy cream

  • To make the crust, place the flour, sugar,grated lemon rind, vanilla extract, egg yolk, and butter in alarge mixing bowl. With your fingertips, rub the ingredientstogether until they are well mixed and can be gathered into aball. Dust with a little flour, wrap in waxed paper, and refrigeratefor at least 1 hour.
  • Place the chilled dough in an ungreased9-inch spring-form pan. With your hands, pat and spread the doughevenly over the bottom and about 2 inches up the side of thepan. Bake in the center of a preheated 450°F (230°C)oven for 10 minutes. Remove and set aside to cool to room temperature.
  • Lower the oven temperature to 200°F(95°C). To make the filling, place the cream cheese in alarge mixing bowl and beat vigorously with a wooden spoon untilit is creamy and smooth. Beat in the sugar, a few tablespoonsat a time, and, when it is well incorporated, beat in the flour,lemon and orange rinds, vanilla extract, eggs and egg yolk, andheavy cream.
  • Pour the filling into the cooled cookiecrust and bake in the center of the oven for 1 hour. Then removefrom the oven and set aside to cool in the pan. Then demold.
  • Refrigerate the cheesecake for at least3 hours before serving.

    Yield: at least 12 servings (D).

    Recipe from: Jewish Cooking in Americaby Joan Nathan.

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