Zutaten für Authentic Lindy's Famous New York Cheesecake
- 2 3/4 cups sugar
- 2 1/2 teaspoons lemon zest
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter
- 1 large egg yolk
- 6 tablespoons water
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 3 (8 ounce) packages cream cheese
- 1/2 teaspoon plus 1 pinch salt
- not used
- 4 large eggs
- 4 large egg yolks
- 1 cup heavy cream
- 2 pints fresh strawberries
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
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Zubereitung von Authentic Lindy's Famous New York Cheesecake
- **Make the Pastry:** In a food processor, combine 1/2 cup granulated sugar and 1 teaspoon lemon zest. Pulse for 5 seconds.
- Add 1 cup (2 sticks) cold unsalted butter (cut into 1/4-inch pieces), 1 large egg yolk, 2 tablespoons ice water, and 1 teaspoon vanilla extract. Pulse until the mixture is granular and lumpy.
- Add 2 1/2 cups all-purpose flour and pulse 20-30 times, scraping down the bowl as needed, until the dough just comes together.
- Turn the dough out onto plastic wrap, form it into a 1-inch thick disk, wrap, and refrigerate for at least 1 hour.
- **Prepare the Crust:** Preheat oven to 400°F (200°C). Grease a 9-inch springform pan. Remove slightly less than half of the chilled dough.
- Crumble the smaller portion of dough evenly over the bottom of the prepared pan and press firmly.
- Bake for 8 minutes, or until lightly golden. Remove and cool completely on a wire rack.
- **Create the Sides:** Roll out the remaining dough into a 10x6-inch rectangle. Trim to exact size. Cut into five 2-inch wide strips.
- Reassemble the springform pan. Press 4 pastry strips against the sides of the pan, ensuring a tight seal.
- Use the last strip to fill in any gaps.
- **Make the Filling:** Beat 3 (8 ounce) packages cream cheese with an electric mixer until smooth.
- Gradually add 1 ¾ cups granulated sugar, ¼ cup all-purpose flour, ½ teaspoon salt, 1 ½ teaspoons lemon zest, and 1 teaspoon vanilla extract. Beat until smooth.
- Add 4 large eggs and 4 large egg yolks one at a time, beating only until incorporated after each addition.
- Beat in 1 cup heavy cream on low speed.
- Pour the filling into the prepared crust and smooth the top.
- **Bake the Cheesecake:** Bake for 10 minutes at 525°F (275°C). Reduce oven temperature to 200°F (95°C) and bake for another 1 hour. The top should be golden brown.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for another 1 hour.
- Cool completely to room temperature on a rack. Cover and refrigerate for at least 6 hours (preferably overnight).
- **Make the Strawberry Sauce (Optional):** If using, reserve 1 cup of the prettiest strawberries (whole if small, sliced if large).
- Crush the remaining strawberries with a potato masher. Combine with ½ cup sugar, ¼ cup water, pinch of salt, and 1 tablespoon cornstarch.
- Bring to a boil over medium heat, stirring constantly, until thickened (about 2 minutes).
- Remove from heat; stir in 2 tablespoons butter and 1 tablespoon lemon juice. Stir in reserved strawberries.
- Cool completely, then refrigerate until chilled.
- **Serve:** Run a knife around the edges of the cheesecake. Carefully remove the sides of the springform pan.
- Slice and serve each portion with a spoonful of strawberry sauce (if using).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
165g
Fat
64g
Carbs
16g
