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Cheesecake, Lindy's Famous (D, TNT)
Source: Frank B. Roth in the St. Louis Post-Dispatch circa 1960
Serves: 16

Pastry Ingredients:
2 cups sifted flour
1 cup sugar
2 tsp. grated lemon peel
2 egg yolks
1/2 cup butter or margarine, melted
1/2 tsp. vanilla

Filling Ingredients:
2-1/2 pounds cream cheese
1-3/4 cups sugar
3 tbsp. flour
5 whole eggs plus two egg yolks
1/4 cup cream
1/4 tsp. vanilla
1-1/2 tsp. each grated lemon and orange rind

Prepare Pastry:
Combine flour, sugar and lemon rind in a mixing bowl. Place egg yolks, butter or margarine, and vanilla in a center well, and work the mixture with finger tips until blended. It may be necessary to add a small amount of water to hold the mixture together. Dough is chilled then rolled out to 1/8."

A circle of dough that fits the bottom of a spring-form baking pan (preferred size is 9" diameter, 3" deep) is cut out and baked in the bottom of the greased spring-form pan until browned. The rest of the pastry is saved for lining the sides of the pan later.

Prepare Filling:
Cream the cream cheese with sugar, adding whole eggs and extra yolks one at a time and then beating thoroughly.

Then beat in the cream, flour, and lemon and orange rinds.

Line the sides of the pan with the rest of the pastry. Pour the filling into the pastry lined pan.

Pan is placed in oven preheated to 550°F. After 15 minutes of baking, heat is reduced to 200°F and baking in continued for one hour, or until cake has set. The cake should be cool when cut.

Serve with fresh, sliced strawberries. The recipe says to serve at room temperature, but we always make it in advance and serve cold. The recipe says the cake can be frozen.

Poster's Notes:
For the family, I dug up and found my mother-in-law's (of blessed memory) cheesecake recipe. She cut it out of the paper about 40 years ago. When it started to tatter, she covered it with clear contact paper. It is supposed to be the cake the restaurant in N.Y. called Lindy's served, but I don't know how authentic it is as it was received from someone locally and the article does not say who he is or how he received the recipe. The cake is very rich, it uses 2-1/2 pounds of cream cheese, not 8 oz. packages, pounds!! The citrus peels add a subtle taste to the cake, it is still tastes mostly from the cheese, and the cookie crust is the best part although hard to cut through.

I have never made it so I don't have any tips. I know that sometimes it would come out with a large crack on top, other times, not.

I hope that you enjoy this recipe as much as our family does. I don't collect cheesecake recipes as there is nothing that tops this cake.

Posted by Avril Adelman

Nutritional Info Per Serving: N/A