National Cheesecake Day

lindyscheesecake

 

When asked about my name, some people ask “like the dance?” and I often respond with “like the cheesecake.” I grew up eating this cheesecake because my mother found this recipe in an early McCall’s magazine and often made it for my birthday or other special occasions. I finally had it in New York and frankly, my Mom’s was better. This has no graham cracker crust – it’s pastry – which is the right way to do it. It is worth the extra time. So in honor of National Cheesecake Day, I give you my namesake…

New York deli man Arnold Reuben claimed he was the first to serve cheesecake. But it was his competitor, Leo Lindemann, who hired away Reuben’s pastry chef to re-create the dessert at his place, Lindy’s, and made it an icon. Lindy’s is gone now, but the cheesecake recipe remains. —Arthur Schwartz, from “Cream of New York” (November 2006)

Lindy’s Famous Cheesecake

Ingredients:
1 Cup flour, all-purpose sifted
1/4 Cup sugar, white
1 tsp zest, lemon
1/2 tsp extract, vanilla
1 Each egg yolk
1/4 Cup butter softened
40 Ounce(wt)s cheese, cream regular softened
3 Tbls flour, all-purpose
1 1/2 tsp zest, lemon
1 1/2 tsp zest, orange
1/4 tsp extract, vanilla
5 Each egg, whole
2 Each egg yolk
1/4 Cup cream, heavy

Tools Needed:
Fox Run Brands 2.75-Quart Stainless Steel Mixing Bowl
Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
KitchenAid KSM150PSER Artisan Stand Mixer with Pouring Shield, 5 Quarts, Empire Red

Directions:
For Crust:
In a medium bowl, combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon zest and 1/2 teaspoon vanilla. Make a well in the center; add 1 egg yolk and butter. Mix, with fingertips, until dough cleans side of bowl. Form into a ball and wrap in waxed paper. Refrigerate 1 hour.

Preheat oven to 400 degrees.

Grease the bottom and side of a 9 inch springform pan. Remove the side from the pan. Roll 1/3 of dough on bottom of pan; trim edge of dough Bake 8 to 10 minutes, or until golden.

Meanwhile, divide rest of dough into 3 parts. Roll each part into a strip 2 ½ inches wide and about 10 inches long. Put together in 9″ springform pan, with the baked crust on bottom. Fit dough strips to side of pan, joining ends to line inside completely. Trim dough so it comes only 3/4 of the way up the side of the pan. Refrigerate until ready to fill.

Make filling:
In large bowl of mixer, combine cheese, sugar, flour, lemon and orange peel, and vanilla. Beat, at high speed, just to blend. Beat in eggs and yolks, one at a time. Add cream, beating just until well combined. Pour mixture into springform pan. Bake 10 minutes. Reduce heat to 250 degrees, and bake 1 hour longer. Let cheesecake cool in pan on wire rack.

Refrigerate 3 hours or overnight. To serve, loosen pastry from side of pan with a spatula. Remove springform and cut into wedges.

 

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