Authentic Lindy's Famous New York Cheesecake Recipe

How to Make Authentic Lindy's Famous New York Cheesecake

1. **Make the Pastry:** In a food processor, combine 1/2 cup granulated sugar and 1 teaspoon lemon zest. Pulse for 5 seconds.
2. 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.
3. 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.
4. Turn the dough out onto plastic wrap, form it into a 1-inch thick disk, wrap, and refrigerate for at least 1 hour.
5. **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.
6. Crumble the smaller portion of dough evenly over the bottom of the prepared pan and press firmly.
7. Bake for 8 minutes, or until lightly golden. Remove and cool completely on a wire rack.
8. **Create the Sides:** Roll out the remaining dough into a 10x6-inch rectangle. Trim to exact size. Cut into five 2-inch wide strips.
9. Reassemble the springform pan. Press 4 pastry strips against the sides of the pan, ensuring a tight seal.
10. Use the last strip to fill in any gaps.
11. **Make the Filling:** Beat 3 (8 ounce) packages cream cheese with an electric mixer until smooth.
12. 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.
13. Add 4 large eggs and 4 large egg yolks one at a time, beating only until incorporated after each addition.
14. Beat in 1 cup heavy cream on low speed.
15. Pour the filling into the prepared crust and smooth the top.
16. **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.
17. Turn off the oven and leave the cheesecake inside with the door slightly ajar for another 1 hour.
18. Cool completely to room temperature on a rack. Cover and refrigerate for at least 6 hours (preferably overnight).
19. **Make the Strawberry Sauce (Optional):** If using, reserve 1 cup of the prettiest strawberries (whole if small, sliced if large).
20. Crush the remaining strawberries with a potato masher. Combine with ½ cup sugar, ¼ cup water, pinch of salt, and 1 tablespoon cornstarch.
21. Bring to a boil over medium heat, stirring constantly, until thickened (about 2 minutes).
22. Remove from heat; stir in 2 tablespoons butter and 1 tablespoon lemon juice. Stir in reserved strawberries.
23. Cool completely, then refrigerate until chilled.
24. **Serve:** Run a knife around the edges of the cheesecake. Carefully remove the sides of the springform pan.
25. Slice and serve each portion with a spoonful of strawberry sauce (if using).