We’re going to pretend it’s the old Lindy’s on Broadway, because that’s where our hoarded recipe comes from. Renowned for its sturgeon, corned beef and blintzes, Lindy’s was the place to be for a late night coffee and slice of cheesecake.
Carnegie Deli has posted its own cheesecake recipe on its site here.
Eat your heart out, Roger. Erm, New York…
LINDY’S RESTAURANT FAMOUS CHEESECAKE
From a 1961 copy of The World’s Best Recipes
1 cup flour
1/4 cup sugar
1 Tsp. grated lemon rind
1 Tsp. vanilla
1 egg yolk
1/4 lb. softened butter
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
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.