Lindy's Cheesecake
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5 from 1 vote

Lindy’s Cheesecake

This is a traditional New York City Cheesecake.
Course Dessert
Cuisine American
Keyword Cheesecake Recipe, Lindy's Cheesecake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 16
Calories 250kcal
Author Stephanie Manley


  • 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


Calories: 250kcal | Carbohydrates: 15g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 175mg | Potassium: 122mg | Fiber: 0g | Sugar: 12g | Vitamin A: 780IU | Vitamin C: 11.6mg | Calcium: 67mg | Iron: 0.5mg
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