Lindy’s Famous Cheesecake

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Servings: 4 cups Difficulty: Advanced
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A rich, creamy New York-style cheesecake with a buttery pastry crust and a vibrant strawberry glaze
Lindy's Famous Cheesecake recipe image
Lindy's Famous Cheesecake recipe image
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Lindy’s Famous Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 426.4

Description

This classic American cheesecake features a unique, buttery pastry crust that lines both the bottom and sides of the pan, providing a flaky contrast to the dense, creamy filling. The filling itself is a luxurious blend of cream cheese, sugar, citrus zest, and vanilla, resulting in a smooth, tangy-sweet flavor profile. Topped with a glossy glaze of thawed frozen strawberries, this dessert is visually stunning and deeply satisfying. It is perfect for birthdays, holidays, or any special occasion where a show-stopping finish is required.

Directions

  1. Make the crust: In a medium bowl, combine the flour, the 1/4 cup sugar, and the softened butter. Make a well in the center and add the egg yolk. Mix with your fingertips until the dough comes together and cleans the sides of the bowl.
  2. Form the dough into a ball, wrap tightly in waxed paper or plastic wrap, and refrigerate for 1 hour to chill.
  3. Preheat oven to 400°F (200°C). Grease the bottom and sides of a 9-inch springform pan. Remove the side ring of the pan temporarily.
  4. Take the chilled dough out of the refrigerator. Divide the dough into three equal parts.
  5. Roll out one-third of the dough and press it into the bottom of the springform pan base. Trim any excess dough from the edges. Bake for 8-10 minutes, or until golden brown. Remove from oven and set aside to cool.
  6. Roll the remaining two-thirds of the dough into two strips, each approximately 10 inches long and 2.5 inches wide.
  7. Reassemble the springform pan with the baked crust base. Fit the dough strips around the inside sides of the pan, joining the ends to line the interior completely. Trim the dough so it extends only 3/4 of the way up the side of the pan. Refrigerate the lined pan while you prepare the filling.
  8. Adjust oven temperature to 500°F (260°C).
  9. Make the filling: In a large bowl using an electric mixer, combine the cream cheese, the remaining sugar, the remaining flour, lemon peel, orange peel, and vanilla. Beat on high speed just until blended and smooth.
  10. Beat in the 5 whole eggs and 2 extra egg yolks, one at a time, mixing just until incorporated. Do not overmix.
  11. Add the heavy cream and beat just until well combined.
  12. Pour the filling mixture into the prepared springform pan.
  13. Bake at 500°F (260°C) for 10 minutes.
  14. Reduce oven temperature to 250°F (120°C) and continue baking for 1 hour longer.
  15. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour to prevent cracking.
  16. Remove cheesecake from the oven and let it cool completely on a wire rack.
  17. Prepare the glaze: Mash the thawed strawberries until smooth. Strain if desired to remove seeds, or leave them for texture. Spread the strawberry mixture evenly over the top of the cooled cheesecake.
  18. Refrigerate the cheesecake for at least 3 hours, or preferably overnight, to set completely.
  19. To serve, run a thin spatula around the edge of the pan to loosen the pastry. Remove the side ring of the springform pan. Cut into wedges and serve chilled.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 426.4kcal
% Daily Value *
Total Fat 16.1g25%
Saturated Fat 8.7g44%
Cholesterol 167.2mg56%
Sodium 105.0mg5%
Total Carbohydrate 61.6g21%
Dietary Fiber 1.9g8%
Sugars 15.8g
Protein 8.2g17%

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

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