Adapted from RecipesFromThePast.com
One of the most famous New York cheesecakes is that associated with Lindy’s restaurant in NYC – now a trademark name of Lindy’s Food Products of New York. The following is the ***original Lindy’s New York cheesecake recipe. Some say a fresh strawberry sauce, or a cherry glaze, helps bring out the flavors of a cheesecake, but any REAL New York afficionado of cheesecake knows it doesn't need anything added. It's a classic all by itself, so if you are one of those that likes to gild the lily... please serve the fruit sauce on the side.
1 cup flour, sifted
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1 egg yolk
1/4 cup butter, softened
5 packages (8 ounce size) cream cheese, softened
1 3/4 cup sugar
3 tablespoons flour
1 1/2 teaspoon grated lemon peel
1 1/2 teaspoon grated orange peel
1/4 teaspoon vanilla extract
2 egg yolks
1/4 cup heavy cream
In medium bowl, combine flour, sugar, lemon peel and vanilla. Make well in center; add egg yolk and butter. Mix with fingertips until dough cleans side of bowl. Form into a ball and wrap in waxed paper. Refrigerate for one hour.
Preheat oven to 400 degrees F. Grease the bottom and side of a 9-inch springform pan. **Remove the side from the pan. Roll one third of dough on bottom of springform pan; trim edge of dough. Bake 8 – 10 minutes, or until golden.
Meanwhile, divide dough into 3 parts. Roll each part into a 2 1/2″ strip, 10″ long. Put together springform pan, with the baked crust on the bottom. Fit dough strips to side of pan, joining ends to line inside completely. Trim dough so it comes only 3/4 of the way up side of pan. Refrigerate until ready to fill.
Preheat oven to 500 degrees F.
Make Filling: In a large bowl of electric mixer, combine cheese, sugar, flour, lemon and orange peel, and vanilla. Beat at high speed, just to blend. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour mixture into springform pan. Bake 10 minutes. Reduce temperature to 250 degrees F and bake 1 hour longer.
Let cheesecake cool on wire rack. Glaze top with strawberries. Refrigerate 3 hours or overnight. To serve, loosen pastry from side of pan with spatula. Remove side of springform pan. Cut cheesecake into wedges.
Yield: serves 8-12 (or more) depending on size of slices
**There are other versions of the same recipe that prepare the dough for the pan the following way. After removing douigh from the refrigerator:
Remove the side ring of a 9-inch springform pan and grease the bottom. Press 1/3 of the dough round onto the bottom, covering it completely. Bake in the center of the oven 10 to 12 minutes, or until lightly browned. Allow to cool 10 minutes, then refrigerate until completely cooled.
Grease the inside of the side ring and attach to the crust-covered bottom of the pan. Using floured hands, pull off pieces from the remaining ball of dough and press around the inside of the ring to cover. Press inside edge of the dough against the bottom crust to seal. Proceed with the filling directions.
***From KosherEye: There are several recipes online claiming to be the "original" and they are basically the same. The main difference was how they baked the crust and we included directions for both options. Enjoy!
Recipes: Desserts, Cheesecakes, New York style, Dairy, Kosher