Lindy Cheesecake

Lindy Cheesecake Recipe

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  • 1
    vanilla bean
  • 1 c
  • 1/4 c
  • 1 tsp
    lemon zest, grated
  • 1 large
    egg yolk
  • 1/2 c
    butter, unsalted and cut into bits
  • 1/4 tsp

  • 2 1/2 lb
    cream cheese, softened
  • 1 3/4 c
  • 3 Tbsp
  • 1 1/2 tsp
    orange zest, grated
  • 1 1/2 tsp
    lemon zest, grated
  • 1/2 tsp
    vanilla extract
  • 5 large
  • 2 large
    egg yolks
  • 1/4 c
    heavy cream

How to Make Lindy Cheesecake


  1. Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in flour, sugar and zest; add the egg yolk, butter and salt.
  2. Knead the mixture until it just forms a dough.
  3. Flatten dough into a round and chill it, wrapped in wax paper, for 1 hour.
  4. Remove sides of a 9-inch springform pan, oil bottom of pan lightly, and press some of the dough, 1/8-inch thick, on bottom of pan.
  5. Bake in the middle of a preheated 400 oven for 10-12 minutes or until it is golden, and chill it.
  6. Butter the sides of the pan, attach it to the bottom, and press the remaining dough, 1/8-inch thick, to the side, sealing it to the bottom crust.
  7. In a bowl with an electric mixer, beat the cream cheese with the sugar, flour, zests and vanilla until mixture is smooth.
  8. Beat in the eggs and egg yolks, one at a time, beating lightly after each addition; stir in cream.
  9. Pour the filling into the prepared crust and bake in the middle of a preheated 550 oven for 12 minutes.
  10. Reduce heat to 200 and bake for 60 minutes more; let cool in pan on a rack.
  11. Chill it overnight and them remove sides of pan.

Printable Recipe Card

About Lindy Cheesecake

Course/Dish: Cakes
Other Tag: Quick & Easy

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