New York – Lindy’s Cheesecake

This picture does not do this fabulous cheesecake justice and it is neither healthy nor frugal (just so you know)! 😉 I got the recipe almost 10 years ago from a squadron coffee I went to when we lived with the Air Force in Okinawa. It’s my most favorite cheesecake to make eat, but I need to make more because I still have not mastered baking it without cracking the top.

I served this recently for our company Christmas party with homemade hot fudge and homemade whipped cream. It’s a bit of work, but it’s soooo worth it. This is one of my favorite recipes to make for Thanksgiving and Christmas. It’s so rich, I don’t make it any other time of the year.

Here’s the recipe:

The Crust:
1 c. sifted flour
1/4 c. sugar (I use raw sugar – it gives the cheesecake a darker color, but I think it’s still delicious).
1 tsp. grated lemon peel
1 egg yolk
1/4 c. butter, softened

Preheat oven to 400 F. Combine everything together and then spread 1/3 of it on the bottom of a prepared spring form pan. Bake in the oven for 6-8 minutes and remove to cool. Then press the remaining dough up the sides of the pan.

The Cheesecake:
5 pkgs. (8 oz.) cream cheese, softened
1 3/4 c. sugar (I use raw sugar here, too).
3 tbsp. flour
1 1/2 tsp. grated lemon peel
1 1/2 tsp. grated orange peel
1/4 tsp. vanilla
5 eggs plus 2 egg yolks
1/4 c. heavy cream

In a heavy duty mixer, mix on high the cream cheese and the sugar until creamy. Add in the flour, the peels, and the vanilla. Beat in the eggs one at a time. Add the cream. Pour the filling in the pan. Bake for 10 minutes at 400F. Then reduce the temperature to 325 F and bake 1 hour, or until the center is just set. Let it cool in the oven for half an hour, then cool 2-3 more hours on a wire rack. Refrigerate at least 8 hours before serving.

Tips for baking cheesecakes ~

  • Avoid over mixing because it adds air to the batter than can cause your beautiful cheesecake to crack. I have read that the eggs hold the air, so really refrain from mixing too much when you add the eggs.
  • Don’t over bake – cheesecakes are deceptive, but they are finished baking when there is a 2-3 inch wobbly circle in the center. They will firm up as they cool.
  • Bake your cheesecake in a water bath to keep the air in the oven full of moisture.
  • If you still get cracks, don’t despair! It’s still delicious and you can hide the cracks with a nice sauce! 😉

I’m linking up to URS, Strut Your Stuff, Simple Lives Thursday, HomeMade Monday

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Comments

  1. I managed to master my cracks in cheesecake when I was doing the baking for my husbands restaurant in Maine. It was very trial and error and totally depends on your oven. I tried just the water bath. Then the leaving it in the oven for 1 hour. Then I found the let it cool COMPLETELY in the oven. Do not open the door! In order to do this without over cooking I had to lower the base temp of my oven by 50 degrees. When the time is up just turn off the oven. Do not open it. Do not try to chill the cake to keep from getting people sick... They will be fine. Take the cake out of the oven the next morning and enjoy looking at your beautiful perfect cheesecake! I learned that it will be either drying out (hard to do with a cheesecake actually. You would have to totally overcook it), or the sudden onset of cool air. It will cool the top too quickly causing the top to set way before the middle. As the center sets it will crack the top. Leaving the oven door shut the ENTIRE time will help prevent this. Just like a crockpot, just trust it to do it's thing. It will all work out.... I hope... :)
    • Interesting! Thanks, Cara. To make sure I understand: you lower your base temp but keep the baking time the same? Then you turn off the oven without checking the cheesecake and then you keep it in the oven overnight, without opening the door? What time of day to you bake your cheesecake? (How long total does it sit in the oven?). Do you use the water bath or not? :-) THANKS!! I would love to get a beautiful, crack-free cheesecake...
      • I'll cook my cheesecake in the evening. Then just let it sit in the oven overnight. Yes, lower the base tempurature and keep the same cooking time. Don't even open that oven door once, not once I tell ya!! I fill a casserole dish about 1/2 with water and set that on a lower rack. The cheesecake cookes on a rack in the middle.

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