Lindy s american cheesecake recipe

Lindy s American Cheesecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Lindy's American Cheesecake is a classic dessert that has been enjoyed for generations. This recipe, with its creamy and rich texture, is loved by cheesecake enthusiasts all over the world. The combination of a buttery graham cracker crust and a velvety smooth cream cheese filling makes this cheesecake truly irresistible. Whether you're celebrating a special occasion or simply craving a slice of decadence, Lindy's American Cheesecake is sure to satisfy your sweet tooth.

Keywords: Lindy's, American cheesecake, recipe, creamy, rich.

Lindy s american cheesecake recipe details

Lindy s american cheesecake recipe, recipe Rating: 4.6
Number of votes:113 

Ingredients

	For the Crust:
225 g	plain flour
60 g	sugar
1 tsp	lemon zest
½ tsp	vanilla extract
1 large	egg, yolk only
125 g	unsalted butter, chilled and cut into small pieces
	For the Filling:
575 g	full-fat cream cheese, softened
175 g	caster sugar
1 ½ tbsp	plain flour
1 ½ tsp	lemon zest
1 tsp	orange zest
½ tsp	vanilla extract
3 medium	eggs
1 medium	egg, yolk only
2 tbsp	double cream

Instructions

Crust: Place all ingredients into a bowl and rub together with fingertips alone until well mixed and capable of forming a ball. Wrap in cling film and chill for at least an hour.

Place the chilled dough into a 9-inch, 22cm springform cake tin. Pat and spread out the dough to form an even base and a layer around the side to a height of about 2-inches, 5cm. Chill for about 20 minutes, until the oven is ready.

Preheat the oven to Gas Mark 8, 230°C, 450°F.

Bake the base for 10 minutes, remove from oven and set aside to cool.

Reduce the oven temperature to Gas Mark ¼, 110°C, 225°F.

Filling:
Place the cream cheese in a large bowl and beat until smooth and soft. Beat in sugar a little at a time followed by the flour and zest. Beat well together. Add vanilla, eggs and cream and whisk well to incorporate.

Pour into prepared base and bake for an hour or until just set in the centre. Remove from oven and allow to cool in tin. Remove tin outer and carefully transfer cake from tin base to serving dish. Chill for at least 3 hours before serving.

About this recipe:
A former work colleague now living near New York has sent me 5 cheesecake recipes that are new to me. When we worked together, I understand that she could only just fry an egg and consequently always ate out. Since marrying and relocating, she has become a keen cook and very proficient at baking.

This recipe is said to be near identical to that of the famous US bakery chain, and claimed by them to be the best cheesecake in the world. I have tasted on several occasions Lindy’s cheesecakes from a UK franchise store that claimed to use only original US recipes (to my knowledge, the chain no longer exists in the UK) and can attest to their good flavour. The base used is quite different to most others and lends its own character to the finished product.

Having just been received, it is as yet untried and I am offering it here in good faith.

Preparation time:
ca. 1 hr
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a