Joy's Cheesecake

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LINDY'S RESTAURANT FAMOUS CHEESECAKE

Lindy's Restaurant in New York served a cheesecake that has been one of the most famous cheesecakes for decades. The following recipe has been around for almost as long, and is said to be an accurate recipe. Lindy's never made  their cheese cake recipe public.

 

Made by: Joy Hecht* see her comments at the bottom.

 

CRUST:
1 cup flour
1/4 cup sugar
1 Tsp. grated lemon rind
1 Tsp. vanilla
1 egg yolk
1/4 lb. softened butter


FILLING:
2 1/2 lbs. cream cheese
1 3/4 cup sugar
3 Tbs. flour
1 1/2 tsp. each of grated orange and lemon rind

5 whole eggs
2 egg yolks
1/4 teaspoon vanilla
1/4 cup heavy cream


INSTRUCTIONS
In large bowl combine flour, sugar, lemon rind and vanilla.
Make a well in the center of mixture, add egg yolk and butter and form into a dough (adding a little water if necessary to make it pliable).
Wrap in waxed paper and chill for 1 hour.
In another bowl combine the cream cheese, sugar, flour and orange and lemon rind with an electric mixer.
Add eggs, egg yolks, vanilla and beat well.
Add heavy cream and blend thoroughly.
Butter the sides and bottom of a 9-inch springform pan.
Roll out 1/3 of dough to 1/8 inch thickness and mold to the pan's bottom.
Bake in preheated 400°F oven for 15 minutes until lightly browned, then remove and cool.
Cut remaining dough to line the sides of the pan thoroughly.
Add cream cheese mixture, bake at 550°F for 10 minutes, then bake at 200°F for 1 hour.
Allow cheese cake to cool.

*Joy's comments:
The basic recipe is attached, as I got it from a friend in 1974 and then found it on the internet the other day.  But a few differences:

-  I don't make the crust that's in the recipe.  Usually I use graham crackers - this time I used DARE chocolate biscuits (300 grams).  Basically crush the cookies and mix with around 8 oz of honey and half a stick of melted butter (I put the honey & butter in a bowl in the microwave to heat, then poured it over the crumbs).  Then press it against the sides of the greased pan.  No need to cook it in advance. 

-  I found it takes around 1 hour and 45 minutes at 200, not one hour. 

-  In this particular one, I made four packages of cream cheese worth of batter, not five, to allow room for the raspberries.  I put in around 4-6 cups of thawed frozen raspberries. 

It's not something to make often, that's for sure!