Can you just imagine the mouth-feel of a bite of that cheesecake? Smooth, rich, a little tiny bit citrusy, in between being a dry cheesecake (not a bad thing) and a wet cheesecake (some people prefer that type). This one leans more toward the dry, I suppose, but not DRY, if you get my drift.
Oh my goodness, is this cheesecake beyond delicious. It’s not something I make – hardly ever. It’s not something I even crave. Now my DH, that’s another story. Cheesecake is his #2 favorite dessert, 2nd only to carrot cake. I do have a recipe for a cheesecake here on my blog – it’s a very tall, light and airy cheesecake. I had it the first time back in about 1970, when I was living for a brief time in Oklahoma. It was called a Gourmet Cheesecake. It contains many egg whites whipped separately, so it retains height during baking. And it’s got a much different (light) texture. I do love that cheesecake. But, since I was cooking for several couples coming to dinner, I decided to try a new recipe, at Saveur.
This cheesecake, comes from the famous Lindy’s Restaurant in New York City. Not to be confused with the current-day restaurant by the same name. Lindy’s was opened in 1921 on Broadway, and it was really a Jewish deli, but they became known for sturgeon, corned beef and blintzes. And, their cheesecake. Milton Berle used to eat there nearly every day. Lots of notables ate there regularly. The owners – Lindy Lindemann and his wife Clara – ran it (and another one some blocks away) for many years. According to Wikipedia, Lindy’s was especially well known for its cheesecake, which was at times credited as perhaps the most famous in the United States. The cheesecake was immortalized in Guys and Dolls, where Nathan Detroit and Sky Masterson sang its praises. You could even sing some of the songs from the musical while you made this. Ah, never mind. Most of you probably don’t know what Guys and Dolls was! The recipe for the cheesecake, fortunately, can live on in our own kitchens because we have the recipe. The famous recipe. The restaurant closed in 1957.
So, on to the recipe. This must – absolutely must be made in a 9-inch springform pan. Please don’t try to make it fit in an 8 incher. Or thinner in a 10-incher. In a 9-inch pan the cake rises up above the sides. When I peeked in the oven window about half way through and saw it I panicked! I thought it would spill over – not only ruining the cheesecake, perhaps, but also making a monumental mess on the floor of my oven. But no, it rose up, stayed up and peaked out about an inch above the top.
First you must make an easy crust – very similar to a pie crust – that contains the seeds from a vanilla bean, an egg yolk and lemon zest, then you chill it for an hour before pressing it with your fingertips on the bottom and all the way up the sides of the pan. The crust didn’t make it quite up to the top when I did it – but it didn’t seem to matter. Ideally, you can make the crust thin enough to go all the way up.
Then you make the filling. Do you even want to know how much cream cheese is in this? A full 2 1/2 pounds. A lot. It has a bunch of eggs and egg yolks in it too. And a little bit of orange and lemon zest. It has a little tiny amount of flour in it, vanilla and 1/4 cup of heavy cream. I can’t imagine what that little amount of cream does, but it’s added in at the very end of the mixing. Pour it into the pan and bake.
That was taken about 20 minutes after I took it out of the oven. I baked it to an exact 160° using an instant read thermometer. I stuck the probe into the side so there wouldn’t be a hole in the top. It took about an extra 7-8 minutes in my oven (over the 75 minutes suggested). First you bake it for about 15 minutes at 500°. Can you imagine? Yes. Then you reduce it to 200° and continue baking. The back side (you can’t quite see it in the photo above) got a little dark. I should have rotated the cake, but I was afraid it might deflate if I opened the oven door. Do try to leave ample room all around the cheesecake in the oven and don’t put it too close to the top, either.
In this photo you can see the crust is about 2/3 to 3/4 of the way up the sides. You can barely see the delineation in this photo. It took several hours to let it cool. After an hour or so, I took off the springform side – but first I used a sharp knife to make certain none of the cheesecake was sticking to the side and let it cool several more hours. The other interesting tidbit is that this cheesecake needs to chill for at least 8 hours or overnight. That was wonderful for me so I made it the day before our dinner party. I put the springform back on the cake to store it, covered well with foil.
When it’s cut, use a very thin, sharp knife and have a tall glass of hot water handy as the cheesecake wants to stick to the knife. Dip the knife in the hot water between each cut. I used a wedge to remove it, but a knife will work too – the crust is sturdy enough to hold the piece together fairly well. The very center didn’t come out cleanly – it’s a soft filling, so a little bit of it stuck.
I made a mango puree (a coulis) to serve on it or on the side of it. I don’t think Lindy’s served it with anything. It really doesn’t need anything to adorn it, but I thought a bit of added color would be nice. I bought frozen mango pieces at Trader Joe’s and made the puree the day before also. I’ll post that recipe tomorrow or the next day. Anyway, dessert was all done the day ahead.
After sitting (chilling) for 24 hours the cheesecake had deflated some. It was then about level with the side of the springform, and the center sunk too. I know it was done, though the center was still slightly jiggly when I took it out of the oven. Obviously that means the center surely wasn’t as “done” as the outer parts, but when researching this on the ‘net, I read several places that a cheesecake should be at 160° so that’s exactly what I did.
What’s GOOD: there is everything good to say about this dessert – unctuous texture, smooth, decadent, rich, full of the cheesy taste you look for when ordering a cheesecake. It has the drier texture that is coveted by most cheesecake fans. It’s spectacular to serve – I showed our dinner guests the cheesecake before cutting it and asked everyone if they wanted the mango coulis on the side. We had left overs twice and oh, was it ever good then too. Maybe even better because we were eating it after an ordinary meal and the cheesecake absolutely stood out.
What’s NOT: there is nothing, whatsoever, I could say about this other than it’s fantastic.
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Lindy’s Cheesecake Recipe
By: From the NYC restaurant (closed in 1951) but printed in Saveur, Nov. 2012
Serving Size: 12
CRUST:
1 cup flour
8 tablespoons unsalted butter — cubed
1/4 cup sugar
1 teaspoon lemon zest
1/4 teaspoon salt
1 large egg yolk
1/2 vanilla bean — seeds scraped and reserved
FILLING:
2 1/2 pounds cream cheese — softened (use full fat)
1 1/4 cups sugar
3 tablespoons flour
1 1/2 teaspoons orange zest
1 1/2 teaspoons lemon zest
1/2 teaspoon vanilla extract
5 whole eggs — plus 2 yolks
1/4 cup heavy cream
Note: You MUST use a 9-inch pan for this cheesecake. No substitutions.
1. CRUST: Combine flour, butter, sugar, zest, salt, yolk, and vanilla seeds in a bowl; rub with fingers until dough forms. Form dough into 2 rounds; wrap each in plastic wrap. Chill for 1 hour. Press 1 dough round onto bottom of a 9″ springform pan; pull off pieces from remaining dough and press around sides of pan all the way to the top. Dough will be very thin – be sure to fill all holes and gently press completely up the sides as the cheesecake pan will be completely full. Set aside.
2. FILLING: Heat oven to 500°. Beat cream cheese, sugar, flour, zests, and vanilla in a large bowl on medium-high speed of a hand mixer until smooth. Add eggs and yolks, one at a time, beating after each addition, until smooth; stir in cream. Pour filling into pan. Place cake in center of oven with ample room all around and bake until top begins to brown, about 15 minutes. Reduce heat to 200°, and bake until just set, about 1 hour more until it has reached an internal temperature of 160°. Transfer to a rack, and let cool completely. Cover and refrigerate at least 8 hours or overnight. Remove cake from pan and cut into slices to serve. I served this with a mango coulis, but it doesn’t really need any adornment.
Per Serving: 594 Calories; 45g Fat (67.5% calories from fat); 11g Protein; 37g Carbohydrate; trace Dietary Fiber; 237mg Cholesterol; 357mg Sodium.

Jerianne Hanks
said on March 10th, 2013:
This looks amazing! I’m going to try this for my next family party. Many family members LOVE Cheesecake!!! Thanks for all the beautiful photos.
You’ll love it. Let me know what everyone thinks! . . . carolyn t
Donna Vitale Hacker
said on January 22nd, 2016:
Looks so good. Would you please email me the recipe? Thanks. .. lindy’s cheese cake