Lindy’s Cheesecake

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Servings: 4 cups Difficulty: Advanced
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Classic New York-style cheesecake with a vanilla bean crust
Lindy's Cheesecake recipe image

This Lindy’s Cheesecake is a decadent dessert featuring a unique vanilla bean-infused crust and a luxuriously smooth cream cheese filling. The combination of lemon and orange zest adds a bright, aromatic lift that cuts through the richness of the heavy cream and eggs. Baked at high heat before a slow finish, it achieves a perfect texture: firm enough to slice cleanly, yet creamy and luscious on the palate. It is an ideal centerpiece for birthday celebrations, holiday gatherings, or any special occasion where you want to impress guests with a timeless, elegant treat.

Lindy's Cheesecake recipe image
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Lindy’s Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 716

Description

This Lindy's Cheesecake is a decadent dessert featuring a unique vanilla bean-infused crust and a luxuriously smooth cream cheese filling. The combination of lemon and orange zest adds a bright, aromatic lift that cuts through the richness of the heavy cream and eggs. Baked at high heat before a slow finish, it achieves a perfect texture: firm enough to slice cleanly, yet creamy and luscious on the palate. It is an ideal centerpiece for birthday celebrations, holiday gatherings, or any special occasion where you want to impress guests with a timeless, elegant treat.

Directions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, combine the flour, 1/4 cup sugar, lemon zest, and vanilla bean seeds. Stir until well combined.
  3. Add the egg yolk, softened butter, and salt to the dry ingredients. Mix and knead until the mixture forms a cohesive dough.
  4. Flatten the dough into a disc, wrap it in wax paper or plastic wrap, and refrigerate for 1 hour.
  5. Remove the sides of a 9-inch springform pan and lightly oil the bottom.
  6. Take about 1/3 of the chilled dough and press it evenly onto the bottom of the pan to form the base crust, about 1/8-inch thick.
  7. Bake the crust in the preheated oven for 10-12 minutes, or until golden brown. Remove from oven and let chill.
  8. Reduce oven temperature to 550°F (285°C).
  9. Butter the sides of the springform pan attachment. Press the remaining dough evenly up the sides of the pan, sealing it to the baked bottom crust.
  10. In a large bowl, beat the cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, orange zest, lemon zest, and vanilla extract with an electric mixer until smooth.
  11. Beat in the whole eggs and egg yolks one at a time, mixing lightly just until incorporated after each addition.
  12. Stir in the heavy cream until just combined.
  13. Pour the filling into the prepared crust-lined pan.
  14. Bake at 550°F (285°C) for 12 minutes.
  15. Reduce oven temperature to 200°F (95°C) and continue baking for 60 minutes.
  16. Turn off the oven and let the cheesecake cool in the pan on a wire rack.
  17. Once cool, cover and refrigerate overnight before removing the sides of the pan and serving.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 716kcal
% Daily Value *
Total Fat 32gg50%
Saturated Fat 17gg85%
Cholesterol 335mgmg112%
Sodium 20mgmg1%
Total Carbohydrate 93gg31%
Dietary Fiber 18gg72%
Sugars 22gg
Protein 16gg32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheesecake, cream cheese, vanilla bean, lemon zest, orange zest, butter crust, dessert, baking, springform pan, rich, smooth, indulgent, classic, new york style, eggs, heavy cream, sugar, flour
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