Lindy’s Famous Cheesecake

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.

Lindy’s Famous Cheesecake


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.

About Chef Noah

Noah was born in the village of Barnesville, Lawrence County, Tennessee in 1926. His parents were George and Rettie Belew. He was the fifth of six children born to his parents - four males and two females. Noah is the last living member of his Tennessee family. His parents were farmers. They owned a rocky-hilly farm of about 75 acres adjacent to Saw Creek in Barnesville. Their farm's working tools were mules, plows, wagons, hoes, etc. This was before tractors, and even if tractors were available, they could not have been used on the hills where the Belews farmed. Noah has come a long way since the days when he lived on the family farm. Today instead of pushing a plow, he cruises the Florida Gulf Coast, steering his shiny 21st Century Lincoln TownCar during the week and his Mercedes-Benz on weekends. He grows older and wiser, but he continues to be young-at-heart.
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