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

TAGS | cheesecake, cream cheese, New York City

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