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.

There are no measurements for the orange and lemon gratings. What if your lemons are smaller or your orange is bigger? How many cups or tablespoons of this is added?

I would use about a teaspoon of each.

Great Recipe, I’m taking up Hotel and Restaurant Management and in our course we cook alot and also do some baking. I can certainly use this recipe to create my very own chesscake dessert

I am sure this cheesecake is very delicious, but it is not a copycat of Lindy’s. Lindy’s was known for it’s butter cookie crust and never used a graham cracker crust. The cheesecake doesn’t rise at all. It is baked initially at 500F, then at 250, producing the characteristic dark brown top. It doesn’t crack and it doesn’t rise. It’s super creamy, firm and crazy delicious. I have the recipe on my website, Judy’s Kitchen.

this can’t be the reall Lindy’s cheesecake recipe! The 1 thing that is specific of this cheesecake is that it’s got a sponge base, not a cookie crumb! I am eating some right now, it’s the best thing ever!

Wow, I am confused now Sandra says it is a sponge base, and Judy says it is a butter cookie recipe. This was the recipe that was posted in the New York Times, maybe they changed or adapted their recipe over the last 30 years?

hi, it’s me again! didn’t mean to confuse anyone but i’m absolutely positive! spent the w/e in NYC, googled best cheesecake in Manhattan, Lindy’s came up so I went and got a slice. Very pricy but the best NY cheesecake I’ve ever had. I bought a city guide talking about it and actually saying that the sponge base was its specificity!
I have to say it makes a big difference, it’s a lot more subtle texturewise and flavourwise than a normal cookie base. I then tried the 2 little hens one the next day, which is very nice indeed but not as nice, mainly due to the crust. The problem is I’ve looked everywhere on the internet for the recipe, it definitely a cookie crust, which is very strange.
i’ll keep looking, I live in London and need to be able to make it back home!

Lindy’s and or New York cheesecake does not have Cookie, Gram Crackers , or sponge in it. . .
Maybe you are making Hillbilly food but not New York Cheesecake

Lindy’s and or New York cheesecake does not have Cookie, Gram Crackers , or sponge in it. . .
Maybe you are making Hillbilly food but not New York Cheesecake