Comments on: Lindy’s Cheesecake – This is a traditional New York City Cheesecake.

By: Bacon John51

Bacon John51 — Sun, 11 Mar 2012 06:53:00 +0000

Why don’t we go to the source – the New York Times Cookbook which I looked up today. The recipe was first published on 5-18-1977 by Craig Claiborne, the long-time NYT food editor. It used graham cracker crumbs sprinkled over a well buttered springform pan, with the excess being tossed. Ingredients and techinque change and 38 years is a long time. If it works for you then you have the correct version.

By: Bacon John51

Bacon John51 — Sun, 11 Mar 2012 06:53:00 +0000

By: Ibencook

Ibencook — Mon, 12 Dec 2011 22:22:00 +0000

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

By: Ibencook

Ibencook — Mon, 12 Dec 2011 22:22:00 +0000

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

By: Sandra

Sandra — Wed, 18 May 2011 00:20:22 +0000

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!