Lindy’s Famous Cheesecake

This really does make a delicious cheesecake. You may need to adjust the baking time to a little bit longer. I had to add an additional 20 minutes to this. 

Lindy's Cheesecake

Lindy’s Famous Cheesecake

Lindy's Cheesecake

Lindy’s Famous Cheesecake

What makes Lindy's Famous Cheesecake so different?  This cheesecake does not have a graham cracker crust. 
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: Cheesecake Recipe
Servings: 16
Calories: 442kcal

Ingredients

Crust Ingredients

  • 1 cup sifted all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk
  • 1/4 cup butter softened

Cheesecake Filling ingredients

  • 40 ounces cream cheese softened
  • 1 3/4 cups sugar
  • 3 tablespoons Flour
  • 1 1/2 teaspoons lemon zest
  • 1 1/2 teaspoons orange zest
  • 1/4 teaspoon vanilla extract
  • 5 eggs
  • 2 egg yolks
  • 1/4 cup Heavy cream

Instructions

  • In a medium bowl, combine flour, sugar, lemon zest and vanilla. make a well in the center and add egg yolk and butter. Mix until dough pulls away, and cleans, sides of the bowl. Remove from bowl, form into a ball, wrap in waxed paper and refrigerate for 1 hour. 
  • Preheat oven to 400 degrees and grease the bottom and sides of a 9-inch springform pan. Remove side from pan and set aside. Roll 1/3 of the dough to fit the bottom of the springform pan, place in the oven and bake until golden, about 8 - 10 minutes. Remove and set aside. 
  • Divide the remaining dough into 3 parts and roll into strips 2 1/2 inches wide and 10 inches long. Put springform back together, leaving baked crust in pan. Fit dough strips to side of the pan, joining ends to line pan completely. Trim dough so it comes only 3/4 inches up the side of the pan. Refrigerate while making the filling. 
  • FILLING In a large mixer bowl combine cream cheese, sugar, flour, lemon zest, orange zest, and vanilla. Beat, at high speed, until just blended. Reduce to medium speed and add eggs, and yolks, one at a time. Add cream, beating until just combined. 
  • Transfer mixture into springform pan. Bake 10 minutes, at 400 degrees, reduce heat to 250 degrees and bake 1/2 hour longer. Remove and let cheesecake cool completely on a wire rack. Refrigerate 3 hours to overnight (better) before serving.

Nutrition

Calories: 442kcal | Carbohydrates: 35g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 178mg | Sodium: 275mg | Potassium: 130mg | Fiber: 0g | Sugar: 27g | Vitamin A: 1220IU | Vitamin C: 0.7mg | Calcium: 86mg | Iron: 1mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Comments

  1. THERESA

    fantastic taste but why did it rise and fall and then crack. delicious anyway and i covered the ugly top with fresh berries.

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