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Lindy's New York Style Cheesecake
- Thread starter julieinva
- Start date
REC: Lindy's New York Style Cheesecake
This is one of may recipes purported to come from the famouse Broadway eatery known as Lindy's It is a classic treatment for people who like a dense cake.
Note that a standard graham craker crust is not needed here.
Cake:
5 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
3 Tablespoons flour
Juice of 1 lemon
Grated zest of 1 lemon
1/2 teaspoon vanilla
5 eggs
2 egg yolks
1/2 cup sour cream
1 Tablespoon softened butter
1/2 cup gram craker crumbs
Topping:
1 quart fresh strawberries-washed & hulled
1/2 cup sugar
4 teaspoons cornstarch
1/4 cup cold water
Pinch of salt
Few drops of red food coloring-optional.
For the cake, in a large bowl, with mixer on medium, beat the cream cheese until fluffy. Slowly add the sugar and continue beating until light & fluffy. Add the next 4 ingredients, mixing well. Add the eggs, and then the egg yolks, one at a time, beating well after each. Fold in the sour cream.
Rub the butter over the bottom of a 9-inch springform pan and sprinkle gram craker crumbs on top. Pour in the batter and bake at 350 degrees for 10 minutes. Lower the temperature to 200 degrees and bake 1 hour. Turn off the oven, and let the cake cool in the oven. Refrigerate several hours.
A few hours befor serving, perpare the topping: set aside half of the prettiest berries and leave them whole. Puree the remaining berries in a food processor. Add sugar to the pureed berries. Dissolve the cornstarch in the water and add this to pureed berries, along with salt. Pour the mixture into a small saucepan and bring to boiling over high heat, stirring frequently. Boil for 2 minutes. Remove from the heat, and add a few drops of red food coloring if desired. Arrange the whole berries over the cheesecake, and spoon the hot glaze over the berries. return to refrigerator for at least 2 hours. Remove sides of springform pan just before serving. Serves 12-15.
This is one of may recipes purported to come from the famouse Broadway eatery known as Lindy's It is a classic treatment for people who like a dense cake.
Note that a standard graham craker crust is not needed here.
Cake:
5 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
3 Tablespoons flour
Juice of 1 lemon
Grated zest of 1 lemon
1/2 teaspoon vanilla
5 eggs
2 egg yolks
1/2 cup sour cream
1 Tablespoon softened butter
1/2 cup gram craker crumbs
Topping:
1 quart fresh strawberries-washed & hulled
1/2 cup sugar
4 teaspoons cornstarch
1/4 cup cold water
Pinch of salt
Few drops of red food coloring-optional.
For the cake, in a large bowl, with mixer on medium, beat the cream cheese until fluffy. Slowly add the sugar and continue beating until light & fluffy. Add the next 4 ingredients, mixing well. Add the eggs, and then the egg yolks, one at a time, beating well after each. Fold in the sour cream.
Rub the butter over the bottom of a 9-inch springform pan and sprinkle gram craker crumbs on top. Pour in the batter and bake at 350 degrees for 10 minutes. Lower the temperature to 200 degrees and bake 1 hour. Turn off the oven, and let the cake cool in the oven. Refrigerate several hours.
A few hours befor serving, perpare the topping: set aside half of the prettiest berries and leave them whole. Puree the remaining berries in a food processor. Add sugar to the pureed berries. Dissolve the cornstarch in the water and add this to pureed berries, along with salt. Pour the mixture into a small saucepan and bring to boiling over high heat, stirring frequently. Boil for 2 minutes. Remove from the heat, and add a few drops of red food coloring if desired. Arrange the whole berries over the cheesecake, and spoon the hot glaze over the berries. return to refrigerator for at least 2 hours. Remove sides of springform pan just before serving. Serves 12-15.
Hi, Julie, when you say "dense cake", do you mean like a Sara Lee cake? I remember from my ......
childhood (many moons ago) a "New York Cheesecake" which was high, light and moist, nothing like Sara Lee and the opposite of dense. Not very creamy either. I've never found a recipe for this despite diligent efforts thru the years. It had an even brown top, never cracked and was sold by the wedge in many delicatessens in the NY and in my hometown of New Haven, CT. Dense creamy cheesecake arrived with Sara Lee in the 50s and they never looked back.
childhood (many moons ago) a "New York Cheesecake" which was high, light and moist, nothing like Sara Lee and the opposite of dense. Not very creamy either. I've never found a recipe for this despite diligent efforts thru the years. It had an even brown top, never cracked and was sold by the wedge in many delicatessens in the NY and in my hometown of New Haven, CT. Dense creamy cheesecake arrived with Sara Lee in the 50s and they never looked back.