Hey there! How’s everybody doing? Hope all is well. That said, I’m about to make your day even better by sharing the recipe for Lindy’s Original Cheesecake. Love cheesecake? I’ve got you.
Of course, I’ve added my twist (vanilla bean paste) on the original recipe yet nothing can change the base of this recipe. No way…no how! This cheesecake is just that darn delicious. It’s almost unimaginable until you take that first bite. OMG!
Lindy’s Original Cheesecake
Lindy’s was a New York staple for many years, since 1921 to be exact. However, the last one of two restaurants closed in 2018. Click on Lindy’s to read more of the famous restaurant’s origin. Luckily, this cheesecake recipe was shared years ago and I’ve held on to it with sticky fingers.
It’s not often you find a recipe that just sticks and can be served at any gathering, potluck, birthday, or the holiday. Lindy’s cheesecake can be served plain or with your favorite fruit topping. No matter how and where this cheesecake is served, it will always be a winner.
Lindy’s Original Cheesecake
This cheesecake has a bit of effort involved in making it yet nothing that would keep you from making this splendid dessert. Prep is key like always.
Plan when you’ll need this dessert to be served because the bake time and cooling time are quite long. I suggest baking the cheesecake in the evening beforehand.
I usually stay up late, turn the oven off and go to bed and in the morning about 7 hours later it’s ready for chilling. The pan may feel ever so slightly warm and that’s okay. Place the cheesecake in the refrigerator to chill for at least 4 hours.
Leave the cheesecake uncovered during chilling. Covering right after being in the oven could cause sweating and the temperature change can cause the cheesecake to crack.
Lindy’s Original Cheesecake
How does this cheesecake recipe have such an outstanding flavor profile? I can truthfully tell you it’s the lemon zest in the cookie crust and lemon and orange zests plus Heilala vanilla bean paste.
The number of eggs plus yolks make a fluffy and creamy baked cheesecake. The batter seems full of air and light in texture.
Trust me, the truth is in the taste. Enjoy a bit of nostalgia!
Lindy’s Original Cheesecake
You will want to be your batter is smooth and creamy. There shouldn’t be any lumps what so ever.
This is a big cheesecake hence, that’s the reason for baking in a 10-inch springform pan. During baking you’ll notice the cheesecake rises to the top of the pan and as it cools flattens somewhat, Leave the cheesecake in pan while chilling and only remove when ready to serve.
Lindy’s Original Cheesecake
You’re probably saying why is she so excited about a cheesecake? Because my friends this is one recipe for any cheesecake lover and anyone who love dreamy desserts.
Print this recipe to make soon and welcome to my fan club with Lindy’s Original Cheesecake. You’ll discover the most wonderful dessert like I did so many years ago.
This recipe is still going strong because when asked to bring dessert to gatherings guess what dessert recipe is most requested? You guessed right, this cheesecake tops the list. I’m always happen to oblige.
You’ll enjoy this cheesecake as much as my friends and family do. It’s made for delicious fruit toppings like raspberry, my favorite, strawberries or blueberries. You’re in for a real treat, promise you. Use #chowdownlowdown or leave a comment if you make this recipe. Enjoy and Happy Baking!
Lindy’s Original Cheesecake
Lindy’s Original Cheesecake
Lindy’s Original Cheesecake
Cookie Crust:
1 cup all-purpose flour
¼ cup granulated sugar
1 t. grated lemon zest
1 large egg yolk
¼ t. Heilala vanilla extract
½ cup (1 stick) unsalted butter, softened
Cream Cheese Filling:
2 ½ pounds cream cheese, softened (5 – 8 oz. packs)
1 ¾ cups granulated sugar
3 T. all-purpose flour
1 ½ t. grated lemon zest
1 ½ t. grated orange zest
5 large eggs, room temperature
2 large egg yolks
½ t. Heilala vanilla bean paste
¼ cup heavy cream, room temperature
Heat oven to 400 degrees and grab a 10-inch springform pan. This recipe makes more batter than will fit in a 9-inch springform pan.
To prepare cookie crust, combine flour, sugar, and lemon zest. Add in egg yolk and vanilla extract.
Add in butter and mix with a fork to form a soft dough ball. You can use a food processor to mix crust if desired.
Pat dough into bottom and as far up the sides as you can, at least halfway or more is preferable.
Bake 8 to 10 minutes until crust is just lightly browned. Set aside to cool.
To prepare cream cheese filling, in a stand mixer, beat cream cheese until smooth and creamy at medium-high speed.
Reduce speed and slowly pour in sugar and beat until fluffy, about 3 minutes. Scrape down sides of bowl as needed. Add in flour, lemon and orange zests and beat well.
Add in eggs one at a time, beating well after each addition then add in egg yolks.
Remove mixer bowl and stir in vanilla bean paste and heavy cream.
Pour batter into cooled cookie crust and yes, batter will fill up the springform pan.
Bake for 10 minutes at 400 degrees then reduce oven temperature to 250 degrees and continue to bake for 1 ½ hours.
Turn oven off and leave cheesecake in the oven until cooled. Once cooled, place in the refrigerator uncovered overnight.
When ready to serve, remove from pan and cut into slices served with your favorite fruit toppings or plain is just fine.
Store any leftovers in an airtight container in refrigerator.
Makes one 10-inch cheesecake.
Decadent and Perfect for Thanksgiving
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