Lindy’s New York Cheesecake
User Reviews
5
Lindy’s New York Cheesecake
Description
The cheesecake begins with a crust made from all-purpose flour, sugar, lemon zest, vanilla extract, egg yolk, and softened butter. After chilling, part of the dough is baked as a base, with the rest rolled into strips fitted around the pan’s edge to hold the filling. The filling combines softened cream cheese with sugar, all-purpose flour, lemon and orange zest, vanilla, eggs and egg yolks, and heavy cream. This combination yields a creamy, dense texture with delicate citrus flavor that brightens the rich cheese.
The crust provides a firm, golden base contrasting the velvety filling. Baking the crust partially before adding the filling helps maintain a crisp edge. The side crust strips ensure the filling remains contained during baking for a perfect shape.
This cheesecake is suitable for serving as a classic dessert at gatherings or after meals. Its balance of creamy texture and subtle citrus accents makes it distinctive without excessive sweetness.
Ingredients
Cheesecake Crust
- 1 cup all-purpose flour sifted
- 1/4 cup sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 1/4 cup butter softened
Cheesecake Filling
- 40 ounces cream cheese softened
- 1 3/4 cups sugar
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons lemon zest
- 1 1/2 teaspoons orange zest
- 1/4 teaspoon vanilla extract
- 5 egg
- 2 egg yolk
- 1/4 cup heavy cream
Instructions
Cheesecake Crust
- Combine the flour, sugar, lemon zest, and vanilla in a medium bowl.
- Make a well in the center and add the egg yolk and butter. Mix until the dough pulls away and cleans the sides of the bowl.
- Remove the dough from the bowl, form it into a ball, and wrap it in waxed paper. Refrigerate for 1 hour.
- Preheat the oven to 400°F and grease the bottom and sides of a 9-inch springform pan. Remove the sides of the pan and set aside.
- Roll 1/3 of the dough to fit the bottom of the springform pan.
- Place it in the oven and bake until golden, about 8 to 10 minutes. Remove and set aside.
- Divide the remaining dough into 3 parts and roll each part into a strip, 2 1/2 inches wide and 10 inches long.
- Put the springform pan back together, leaving the baked crust in the pan.
- Fit the dough strips to the sides of the pan, joining the ends to line the pan completely. Trim the dough so it comes only 3/4 inches up the side of the pan. Refrigerate while making the filling.
Cheesecake Filling
- Combine the cream cheese, sugar, flour, lemon zest, orange zest, and vanilla in the large work bowl of an electric mixer. Beat at high speed until just blended.
- Reduce to medium speed, and add the eggs and yolks one at a time.
- Add the cream and beat until just combined.
- Transfer the mixture to the springform pan.
- Bake at 400°F for 10 minutes.
- Reduce the heat to 350°F and bake for 75 and 90 more minutes.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Refrigerate for at least 3 hours or ideally overnight before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 178mg | 59% |
| Sodium | 275mg | 11% |
| Potassium | 130mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 27g | 54% |
| Vitamin A | 1220IU | 24% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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