This iconic Lindy’s Cheesecake delivers an unforgettable dessert experience with its signature crisp, baked crust and ultra-creamy, dense filling. Infused with bright orange and lemon zest, the cheese mixture offers a perfect balance of rich tang and subtle sweetness. The high-temperature baking method creates a distinctive texture that is smooth yet firm enough to hold its shape. This decadent treat is perfect for celebrations, holidays, or any occasion where you want to impress guests with a timeless classic. It pairs beautifully with coffee or a light red wine, making it the ultimate end to a special meal.
Lindy’s Cheesecake
Description
This iconic Lindy's Cheesecake delivers an unforgettable dessert experience with its signature crisp, baked crust and ultra-creamy, dense filling. Infused with bright orange and lemon zest, the cheese mixture offers a perfect balance of rich tang and subtle sweetness. The high-temperature baking method creates a distinctive texture that is smooth yet firm enough to hold its shape. This decadent treat is perfect for celebrations, holidays, or any occasion where you want to impress guests with a timeless classic. It pairs beautifully with coffee or a light red wine, making it the ultimate end to a special meal.Ingredients
Directions
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Preheat the oven to 400°F (200°C).
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In a bowl, combine the softened butter, flour, sugar, lemon zest, orange zest, egg yolk, and salt.
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Knead the mixture until it just forms a cohesive dough.
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Flatten the dough into a round disc, wrap it in wax paper or plastic wrap, and chill in the refrigerator for 1 hour.
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Remove the sides of a 9-inch springform pan and lightly oil the bottom of the pan.
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Press about half of the chilled dough onto the bottom of the pan, forming a layer about 1/8-inch thick.
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Bake the crust in the middle rack of the preheated oven for 10-12 minutes, or until golden. Remove and let it cool completely.
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Reduce oven temperature to 350°F (175°C) briefly to allow it to stabilize, then increase to 550°F (285°C) for the filling bake.
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Butter the sides of the springform pan ring and attach it to the baked crust.
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Press the remaining dough up the sides of the pan, forming a 1/8-inch thick wall, sealing it to the bottom crust.
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In a large bowl using an electric mixer, beat the cream cheese with the remaining sugar, flour, the remaining zests, and vanilla bean seeds until the mixture is completely smooth.
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Beat in the whole eggs and extra egg yolks one at a time, mixing lightly after each addition to avoid over-beating.
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Stir in the heavy cream until just combined.
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Pour the filling into the prepared crust.
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Bake in the middle of the preheated 550°F (285°C) oven for 12 minutes.
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Reduce the oven heat to 200°F (95°C) and continue baking for 60 minutes.
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Turn off the oven and let the cheesecake cool inside the pan on a wire rack.
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Once cooled, chill the cheesecake in the refrigerator overnight.
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Before serving, remove the sides of the springform pan.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 716.4kcal
- % Daily Value *
- Total Fat 32.1g50%
- Saturated Fat 17.4g87%
- Cholesterol 334.5mg112%
- Sodium 20.2mg1%
- Total Carbohydrate 93.1g32%
- Dietary Fiber 18.2g73%
- Sugars 22.1g
- Protein 16.3g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
