Lindy’s Famous Cheesecake

Chef Noah — Fri, 07 Oct 2011 16:43:19 +0000

Lindy’s Restaurant in New York City was famous for its cheesecake from the early 1930s to the 1950s, when owner Leo Lindermann died. Although Leo was supposedly the only person who knew the secret recipe, Lindy’s is still open and still serves cheesecake. This recipe isn’t likely to be the exact original, but it does make a similarly rich and impressively tall cheesecake, sized for a crowd. For purists, serve the chilled cheesecake just as it is. For those who like their cheesecake with fruit, just before serving, glaze the top by pouring on a bit of melted jelly or spoon cut or pureed fresh fruit over the top of the whole cake or on individual servings.

I will bet my farm and best Tennessee mule that you will agree with me and say that this is the best cheesecake you ever had. It is to die for. In 1946, I was served this dessert at the famous Lindy’s Restaurant in New York City.

5 packages (8-oz size) cream cheese 2-1/2 pounds), at room temperature

1-3/4 cups sugar

3 tablespoons all-purpose flour

1-1/2 teaspoons grated lemon peel

1-1/2 teaspoons grated orange peel

1/4 teaspoon vanilla extract

5 eggs

2 egg yolks

1/4 cup heavy cream

1. Assemble spring-form pan (9-inches) with Graham Cracker crust.

2. Preheat oven to 500 degrees.

3. Make Filling: In large bowl of electric mixer, combine cheese with sugar, flour, lemon peel, orange peel, and vanilla.

4. Add eggs and yolks, one at a time, beating after each addition. Beat only until mixture is well combined. Add cream, beating until well combined.

5. Pour filling into spring-form pan over Graham Cracker crust.

6. Bake 10 minutes.

7. Reduce oven temperature to 250degrees. Bake 1 hour longer.

8. Cool in pan, on wire rack. Then refrigerate.

9. To serve: Remove side of spring-form pan. Serve cheesecake plain or topped with strawberries or anything of your desire.

Make 16 to 20 servings.

Grandma’s Chocolate Cake

Chef Noah — Fri, 23 Sep 2011 10:13:57 +0000

GRANDMA’S CHOCOLATE CAKE

3 cups all-purpose flour

2 cups sugar

1/2 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon salt

2 cups hot water

3/4 cup vegetable oil

2 tablespoons distilled white vinegar

1 tablespoon instant coffee granules

1 tablespoon vanilla extract

Preheat over to 350 degrees with rack in the center. Spray two 8×2-inch round cake pans with nonstick spray.

Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.

Combine water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. Add to dry ingredients and whisk just until combined – a few lumps are OK. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool cakes on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down to cool completely.

GLOSSY CHOCOLATE ICING

1 stick unsalted butter

1-1/2 cups sugar

1-1/4 cups unsweetened cocoa powder

Pinch of salt

1-1/4 cup heavy whipping cream

1/4 cup sour cream

1 teaspoon instant coffee granules

2 teaspoons vanilla extract

Melt butter in a large saucepan over medium heat. Stir in sugar, cocoa, and salt. Mixture will be thick and grainy. Combine heavy cream, sour cream, and instant coffee until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil.

Off heat, add vanilla. Cool icing at room temperature until spreadable, 2-3 hours (Icing me be chilled until completely cold, then warmed gently in microwave until spreadable. Heat at high power in 20-second intervals, stirring well after each interval.)

Chef Noah » Cakes

Lindy’s Famous Cheesecake

Grandma’s Chocolate Cake

GRANDMA’S CHOCOLATE CAKE