This recipe for Lindy’s Cheesecake was spotted by a view in a New York Times in 1978. This is a most delicious cheesecake, it does take a little work, but with this recipe, you will have a cheesecake everyone will rave about.
The Lemon and orange zest add a wonderful flavor!
- 1/2 cup fine cake crumbs or graham cracker crumbs
- 2 lemons
- 1 orange
- 1 1/2 pounds cream cheese
- 1 teaspoon vanilla
- 1/2 cup heavy cream
- 3/4 cup plus 2 tablespoon sugar
- 4 large eggs
- 2 tablespoon sour cream
- 1/4 cup half and half cream
Preheat oven to 375 degrees. Generously butter an 8 inch round spring form pan. Sprinkle inside with crumbs. Grate lemons and orange; set gratings aside. Add room temperature cream cheese to bowl of mixer. You will want about a teaspoon of each of the lemon and orange zest.
Add rind and vanilla, and continue beating. Gradually add heavy cream and sugar. Beat constantly at moderate speed. (Avoid high speed).
Add eggs one at a time, beating well after each. Beat in sour cream and half and half cream. Pour mixture into pan. Smooth surface. Set pan in larger one. Pour boiling water around it. (Best to do on oven rack)
Place in oven and bake 1 1/4 hours until center does not quiver when shaken. Remove from water bath and cool 10 minutes. Un-mold while still hot.
Let stand until cool.
Please note if your spring form pan is not water tight DO NOT use a spring form pan. If your pan is not water tight use a regular cake pan. Your cake will not un-mold. Or you can use a spring form pan, and place it on the upper rack while you have a pan of water below the cake. Cheesecakes really comes out best when all ingredients are at room temperature when you startPrint Recipe