Lindy’s Cheesecake – This is a traditional New York City Cheesecake.
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.
1/2 C. fine cake crumbs or graham cracker crumbs
2 lemons
1 orange
1 1/2 lbs. cream cheese
1 tsp. vanilla
1/2 C. heavy cream
3/4 C. plus 2 Tbsp. s sugar
4 large eggs
2 Tbsp. sour cream
1/4 cup half & half cream
Preheat oven to 375 degrees. Generously butter an 8 inch round spring form pan. Sprinkle inside with crumbs. Grate lemons & orange; set gratings aside. Add room temperature cream cheese to bowl of mixer.
Add rind & vanilla, and continue beating. Gradually add heavy cream & sugar. Beat constantly at moderate speed. (Avoid high speed).
Add eggs one at a time, beating well after each. Beat in sour cream & half & 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 & 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 come out best when all ingredients are at room temperature when you start
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
This was a great recipe, but I wish it’d have warned me that it would rise so much! I used a 10 inch cake pan because I did not have a spring form pan. I filled it almost to the top, with about a 1/2 inch to go. This cheesecake rose up to 4 inches above the edge after 40 minutes. It almost spilled over the sides. I had some left over batter and made a smaller cheesecake that turned out WAY better.
I can understand you may have had a frustrating experience. The spring form pan is really necessary, it was included in the instructions. Spring form pans are very deep 4 to 5 inches and the cakes often rise all of the way up to the top. It is a tasty cheesecake though.