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Home | Desserts | Lindy's Cheesecake II
Lindy's Cheesecake II
Notes:
This recipe for Lindy's Cheesecake was spotted by a view in a New York Times in 1978.
Ingredients:
1/2 C. fine cake crumbs or graham cracker crumbs
2 lemons
1 orange
1 1/2 lbs. cream cheese
1 tsp. vanilla
1/2 C. heavy cream
3/4 C. plus 2 Tbsp. s sugar
4 large eggs
2 Tbsp. sour cream
1/4 cup half & half cream
Preparation:
Preheat oven to 375 degrees. Generously butter an 8 inch round spring form pan. Sprinkle inside with crumbs. Grate lemons & orange; set gratings aside. Add room temperature cream cheese to bowl of mixer.
Add rind & vanilla, and continue beating. Gradually add heavy cream & sugar. Beat constantly at moderate speed. (Avoid high speed).
Add eggs one at a time, beating well after each. Beat in sour cream & half & half cream. Pour mixture into pan. Smooth surface. Set pan in larger one. Pour boiling water around it. (Best to do on oven rack)
Place in oven & bake 1 1/4 hours until center does not quiver when shaken. Remove from water bath and cool 10 mins. Unmold while still hot.
Let stand until cool.
Please note if your spring form pan is not water tight DO NOT use a spring form pan. If your pan is not water tight use a regular cake pan. Your cake will not unmold. Or you can use a spring form pan, and place it on the upper rack while you have a pan of water below the cake. Cheesecakes really come out best when all ingredients are at room temperature when you start.
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