This recipe for Lindy’s Cheesecake was spotted by a view in a New York Times in 1978. This is a most delicious cheesecake, it does take a little work, but with this recipe, you will have a cheesecake everyone will rave about.
- 1/2 cup graham cracker crumbs
- 2 lemons
- 1 orange
- 24 ounces cream cheese
- 1 teaspoon vanilla
- 1/2 cup heavy cream
- 3/4 cup sugar 2 tablespoons sugar
- 4 eggs
- 2 tablespoon sour cream
- 1/4 cup half and half
- Preheat oven to 375 degrees.
- Generously butter an 8 inch round springform pan. Sprinkle inside with crumbs. Grate lemons and orange; set gratings aside. Add room temperature cream cheese to the bowl of a mixer. You will want about a teaspoon of each of the lemon and orange zest.
- Add rind and vanilla, and continue beating. Gradually add heavy cream and sugar. Beat constantly at moderate speed. (Avoid high speed). Add eggs one at a time, beating well after each.
- Beat in sour cream and half and half cream. Pour mixture into pan. Smooth surface. Set pan in a larger one. Pour boiling water around it. (Best to do on oven rack) Place in oven and bake 1 1/4 hours until center does not quiver when shaken.
- Remove from water bath and cool 10 minutes. Un-mold while still hot. Let stand until cool. Please note if your springform pan is not watertight DO NOT use a springform pan. If your pan is not water tight use a regular cake pan.
- Your cake will not un-mold. Or you can use a springform pan, and place it on the upper rack while you have a pan of water below the cake. Cheesecakes really come out best when all ingredients are at room temperature when you start