In New York, the most famous dessert has long been cheesecake, part of the city's rich Jewish heritage. Lindy's, a fabled deli that flourished from 1921 to 1969, served the most renowned cheesecake of all.
But the recipe for it was considered lost, until Dan Freedman, national editor for Hearst Newspapers Washington Bureau, wrote a story with the recipe, which had been in Australia with the granddaughter of one of the owners. Freedman wrote that the trick is to follow the recipe to the letter. He noted that the cookie dough crust is enough for a very thin layer of crust so you might want to double it.
Filling:
2-1/2 pounds cream cheese (5 (8-ounce packages)
1-3/4 cups sugar
3 tablespoons flour.
1-1/2 teaspoons grated orange rind
1-1/2 teaspoons grated lemon rind
Pinch of vanilla bean (inside pulp) or 1/4 teaspson vanilla extract
5 eggs
2 egg yolks
1/4 cup heavy cream
Combine cheese, sugar, flour, grated orange and lemon rind and vanilla.
Add eggs and egg yolks, one at a time, stirring lightly after each addition. Stir in cream.
Cookie dough crust:
1 cup sifted all-purpose flour
1/4 cup sugar
1 teaspoon gated lemon rind
Pinch vanilla bean (inside pulp)
1 egg yolk
1/4 cup butter
Make the crust:
Combine flour, sugar, lemon rind and vanilla, make a well in center and add egg yolk and butter. Work together quickly with hands until well blended.
Wrap in waxed paper and chill thoroughly in refrigerator for about one hour.
RoIl out 1/8-inch thick and place over oiled bottom of a 9-inch spring form cake pan. Trim off the dough by running a rolling pin over sharp edge.
Preheat oven to 400 degrees. Bake 20 minutes or until light gold. Cool. Butter sides of cake form and place over base. Roll remaining dough 1/8 inch thick and cut to fit the sides of the oiled band.
Make the filling:
Combine cheese, sugar, flour, grated orange and lemon rind and vanilla..
Add eggs and egg yolks, one at a time, stirring lightly after each addition. Stir in cream.
Assemble the cheesecake:
Preheat oven to 550 degrees. Fill form with cheese mixture.
Bake 12 to 15 minutes. Reduce temperature to 200 degrees and continue baking one hour.
Cool before cutting.
But the recipe for it was considered lost, until Dan Freedman, national editor for Hearst Newspapers Washington Bureau, wrote a story with the recipe, which had been in Australia with the granddaughter of one of the owners. Freedman wrote that the trick is to follow the recipe to the letter. He noted that the cookie dough crust is enough for a very thin layer of crust so you might want to double it.
Filling:
2-1/2 pounds cream cheese (5 (8-ounce packages)
1-3/4 cups sugar
3 tablespoons flour.
1-1/2 teaspoons grated orange rind
1-1/2 teaspoons grated lemon rind
Pinch of vanilla bean (inside pulp) or 1/4 teaspson vanilla extract
5 eggs
2 egg yolks
1/4 cup heavy cream
Combine cheese, sugar, flour, grated orange and lemon rind and vanilla.
Add eggs and egg yolks, one at a time, stirring lightly after each addition. Stir in cream.
Cookie dough crust:
1 cup sifted all-purpose flour
1/4 cup sugar
1 teaspoon gated lemon rind
Pinch vanilla bean (inside pulp)
1 egg yolk
1/4 cup butter
Make the crust:
Combine flour, sugar, lemon rind and vanilla, make a well in center and add egg yolk and butter. Work together quickly with hands until well blended.
Wrap in waxed paper and chill thoroughly in refrigerator for about one hour.
RoIl out 1/8-inch thick and place over oiled bottom of a 9-inch spring form cake pan. Trim off the dough by running a rolling pin over sharp edge.
Preheat oven to 400 degrees. Bake 20 minutes or until light gold. Cool. Butter sides of cake form and place over base. Roll remaining dough 1/8 inch thick and cut to fit the sides of the oiled band.
Make the filling:
Combine cheese, sugar, flour, grated orange and lemon rind and vanilla..
Add eggs and egg yolks, one at a time, stirring lightly after each addition. Stir in cream.
Assemble the cheesecake:
Preheat oven to 550 degrees. Fill form with cheese mixture.
Bake 12 to 15 minutes. Reduce temperature to 200 degrees and continue baking one hour.
Cool before cutting.
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