Authentic Lindy's Famous New York Cheesecake

Ingredients

  • lemon, zest of, finely grated
  • 1
  • lemon, zest of, finely grated
  • 4 tablespoons
  • cold
  • unsalted butter, cut into 4 pieces.
  • 4 tablespoons
  • + 87 more ingredients
    • all-purpose flour
    • 5 (8 ounce) packages
    • all-purpose flour
    • orange, zest of, finely grated
    • orange, zest of, finely grated
    • lemon, zest of, finely grated
    • lemon, zest of, finely grated
    • pure vanilla extract
    • pure vanilla extract
    • eggs
    • eggs
    • egg yolks
    • egg yolks
    • heavy cream
    • sugar
    • water
    • water
    • salt
    • salt
    • cornstarch
    • fresh lemon juice
    • unsalted butter, cut into 4 pieces.
    • egg yolk
    • egg yolk
    • water
    • water
    • pure vanilla extract
    • pure vanilla extract
    • neufchatel cheese, at room temperature
    • neufchatel cheese, at room temperature
    • sugar
    • sugar
    • sugar
    • sugar
    • all-purpose flour
    • all-purpose flour
    • ¼ teaspoon
    • salt
    • ¼ teaspoon
    • salt
    • 1
    • heavy cream
    • sugar
    • cornstarch
    • unsalted butter
    • unsalted butter
    • fresh lemon juice
    • cold
    • 1 large
    • 1 large
    • 1 tablespoon
    • 5 large
    • 2 large
    • 1
    • 2 teaspoons
    • ½ cup
    • ½ cup
    • 1/3 cup
    • 1 tablespoon
    • 1 teaspoon
    • 1 teaspoon
    • 4 tablespoons
    • 1
    • 1
    • 1
    • 1 pinch
    • 1 ½ tablespoons
    • 1 cup
    • ¾ cup
    • ¾ cup
    • 1 ½ tablespoons
    • 1 teaspoon
    • 1 tablespoon
    • 2 teaspoons
    • 1 teaspoon
    • 1 pinch
    • 1 tablespoon
    • 5 large
    • 1/3 cup
    • 2 large
    • ¼ cup
    • ¼ cup
    • 1 cup
    • 5 (8 ounce) packages
    • 1 ¾ cups
    • 1 ¾ cups
    • 4 tablespoons

1 For the pastry, place the sugar and lemon zest in a food processor for 5 seconds. 2 Add the butter, egg yolk, water, and vanilla and pulse until the mixture looks granular and lumpy; the butter should be in about 1/4-inch pieces. 3 Add the flour and pulse rapidly 20 to 30 times, stopping occa...

View full recipe at SpringPad

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