Authentic Lindy’s Famous New York Cheesecake Recipe

Ingredients

• 1/2 cup sugar
• 1 lemon, zest of, finely grated
• 4 tablespoons cold unsalted butter, cut into 4 pieces
• 1 large egg yolk
• 1 tablespoon water
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 5 (8 ounce) packages neufchatel cheese, at room temperature
• 1 3/4 cups sugar
• 4 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 orange, zest of, finely grated
• 1 lemon, zest of, finely grated
• 1 tablespoon pure vanilla extract
• 5 large eggs
• 2 large egg yolks
• 1/4 cup heavy cream
• 3 cups ripe strawberries, rinsed, patted dry, and stems removed
• 3/4 cup sugar
• 1/3 cup water
• 1 pinch salt
• 1 1/2 tablespoons cornstarch
• 2 teaspoons unsalted butter
• 1 teaspoon fresh lemon juice

Instructions

1. For the pastry, place 1/2 cup sugar and the finely grated zest of 1 lemon in a food processor for 5 seconds.
2. Add 4 tablespoons cold unsalted butter, 1 large egg yolk, 1 tablespoon water, and 1 teaspoon pure vanilla extract, pulsing until the mixture is granular and lumpy with butter pieces about 1/4-inch big.
3. Next, add 1 cup all-purpose flour and pulse rapidly 20 to 30 times, stopping occasionally to scrape the sides and bottom, until the mixture almost forms a ball.
4. Turn the dough out onto plastic wrap, press it into a 1-inch-thick cake, wrap, and refrigerate for 1 hour.
5. Adjust an oven rack to the lower third position and preheat the oven to 400 degrees.
6. Butter a 9-inch springform pan and detach the sides, setting them aside.
7. Cut off slightly less than half of the dough, break it into pieces, and scatter them over the bottom of the springform pan, pressing evenly with your fingertips to create a thin layer.
8. Bake the crust until it’s pale golden brown, about 8 minutes, then remove it from the oven and cool it on a rack.
9. Increase the oven temperature to 525 degrees.
10. Shape the remaining pastry into a square, roll it out on a floured surface into a rectangle slightly larger than 10×6 inches, and trim the edges to size.
11. Cut the pastry into five 2-inch strips, reassemble the springform pan, and line the sides with 4 pastry strips, pressing where the edges meet so they stay in place. Cut the last strip to fill any gap, then refrigerate while preparing the filling.
12. For the filling, beat 5 packages (8 ounces each) of neufchatel cheese in a large bowl with an electric mixer on medium until smooth.
13. Add 1 3/4 cups sugar, 4 tablespoons flour, 1/4 teaspoon salt, the zests of 1 lemon and 1 orange, and 1 tablespoon vanilla extract, beating until smooth, about 2 to 3 minutes.
14. Beat in 5 large eggs and 2 large egg yolks one at a time, mixing thoroughly for about 15 seconds after each addition, then beat for another 30 seconds.
15. On low speed, beat in 1/4 cup heavy cream, scrape the mixture into the lined pan, and smooth the top.
16. Bake for 10 minutes, then reduce the heat to 200 degrees and bake for 1 hour longer, until the top is golden brown.
17. Cool to room temperature on a rack, cover loosely, and refrigerate for at least 6 hours; overnight is recommended.
18. For the strawberry sauce, reserve 1 cup of the prettiest strawberries if they are small, or slice enough large strawberries to make 1 cup, setting them aside.
19. Crush the remaining strawberries in a medium saucepan using a potato masher, then add 3/4 cup sugar, 1/3 cup water, 1 pinch salt, and 1 1/2 tablespoons cornstarch, stirring until well combined before bringing to a boil over medium heat.
20. Reduce the heat to low, cooking for an additional 2 minutes, stirring constantly until slightly thickened.
21. Remove from heat and stir in 2 teaspoons unsalted butter and 1 teaspoon fresh lemon juice along with the reserved berries, cooling to room temperature before refrigerating until chilled. The sauce can even be made a day in advance.
22. To serve, run a small sharp knife around the edges of the cake and carefully remove the sides of the pan. Rinse a knife in hot water, shake off the excess, and slice. Serve each slice with a spoonful of the delightful strawberry sauce, and remember to refrigerate any leftovers.