I grew up thinking cheesecake meant a wobbly thing from a diner case. Then I baked this New York beauty. Now the fork goes quiet and the room smells like vanilla and fresh zest. We get a smooth bite with a gentle tang. I keep a slice for breakfast. Do I share later Maybe. We use a tender cookie crust and a rich cream cheese filling. Heat stays even. The top stays pale and calm. The knife slides clean. We breathe in lemon and orange. The crumb feels tight yet soft. The shine looks like satin. It cools slow and becomes our favorite. I say cut neat wedges and take your time. This cheese cake recipe sits in my book of cake baking recipes and best cake recipes. It reads like the 6 inch cheesecake recipe notes I once made yet it builds taller. I call it cake homemade and one of my cakes recipes easy on a quiet weekend. For playful swaps I test bisquick dessert recipes too but this one stays classic. Find more on Elena Cooks at https //www elenacooks com.
Table of Contents
- 1 Key Takeaways
- 2 Easy Lindy Style New York Cheesecake Recipe
- 3 Ingredients for Lindy Style New York Cheesecake
- 4 How to Make Lindy Style New York Cheesecake
- 5 Tips for Making Lindy Style New York Cheesecake
- 6 Making Lindy Style New York Cheesecake Ahead of Time
- 7 Storing Leftover Lindy Style New York Cheesecake
- 8 Try these Dessert next
- 9 Lindy Style New York Cheesecake
- 10 Nutrition
1 Key Takeaways
We bake this for pure comfort. The bite turns creamy and bright. The crust stays crisp.
I use room temp dairy and a calm oven. This keeps the top smooth. No cracks. Less stress.
Our cheese cake recipe brings steady steps and simple gear. A stand mixer helps. A springform pan matters.
2 Easy Lindy Style New York Cheesecake Recipe
I reach for this on slow Sundays. The cheese cake recipe sits on my counter and keeps me honest. I say cheese cake recipe twice here since I plan the day around it and the phrase sticks in my head.
We start with buttered crumbs and a clean bowl. The filling whips smooth and airy yet firm. Citrus lifts the scent and wakes the kitchen. New York cheesecake lovers grin at the first slice.
I share the method on Elena Cooks and I tweak by season. You can find me at Elena Cooks with more sweets and notes at https //www elenacooks com. This stays a classic New York cheesecake recipe that friends request for birthdays and quiet nights.
3 Ingredients for Lindy Style New York Cheesecake
Cream cheese Soft bricks beat into a satin base that sets rich and clean. I let them sit out so the mix turns smooth.
Sugar Fine crystals fold in fast and keep the texture even. The taste lands sweet yet balanced.
All purpose flour A small spoonful helps the slice hold its shape. The crumb cuts neat and proud.
Large eggs The yolks add body and shine. I add them one by one and scrape the bowl.
Heavy cream A short pour loosens the batter and gives a gentle wobble that firms as it chills.
Lemon zest Bright oil perfumes the batter and keeps each bite lively.
Orange zest A touch rounds the citrus and brings a soft sweet note.
Vanilla extract Warm aroma meets the tang and ties the flavor together.
Graham crumbs These crumbs toast into a firm base that stays crisp after chilling.
Unsalted butter Melted butter binds the crust and adds a gentle sheen.
Fine salt A pinch sharpens sweet notes and keeps flavors clear.
4 How to Make Lindy Style New York Cheesecake
Step one Set the oven low and steady and place a rack in the lower third. Wrap the pan with foil and butter the base. Line with parchment and press in the crumbs.
Step two Beat cream cheese until smooth. Add sugar and flour and mix again. Scrape well. Blend in zest and vanilla for a bright scent.
Step three Mix in eggs one at a time. Add cream and stir just until the batter flows like thick paint. Pour into the crust and tap the pan to pop bubbles.
Step four Bake hot for a short spell then drop the heat. The edge should set and the center should jiggle. Leave the door cracked and let it rest.
Step five Cool on a rack then chill long. Loosen with a thin knife. Slice with a warm blade. Smile at the clean wedges.
5 Tips for Making Lindy Style New York Cheesecake
Keep ingredients warm and relaxed. Cold dairy fights and makes lumps. Gentle temps lead to silk.
Mix with care. I stop once the batter looks smooth. Overmix adds air and that can puff and crack.
Use a rimmed sheet under the pan. It catches drips and spreads heat. Baked cheesecake cooks even and stays calm.
6 Making Lindy Style New York Cheesecake Ahead of Time
I bake this a day ahead when guests come. Rest brings depth and an easy slice. The texture turns lush and settled.
Chill the cake in the pan then cover the top with a light lid. Keep it cold and away from strong smells. A cheese cake recipe waits well and rewards patience.
For garnish I prep berries and a bowl of sour cream. I add them at the table. The contrast feels fresh and bright.
7 Storing Leftover Lindy Style New York Cheesecake
Wrap slices tight and keep them cold. The flavor stays true for days. The crust keeps a little crunch.
I park pieces on small plates for quick snacks. A short rest on the counter softens the bite. This suits late night cravings.
For longer storage freeze clean wedges. Wrap well and label. Thaw in the fridge and enjoy a steady cheesecake recipe with no fuss.
8 Try these Dessert next
9 Lindy Style New York Cheesecake
Lindy Style New York Cheese Cake Recipe By Elena Cooks
Ingredients
For the Crust
- 1 cup fine cookie crumbs such as graham or vanilla wafer
- 3 tbsp sugar
- 1 tsp grated lemon zest
- 1 pinch fine salt
- 5 tbsp unsalted butter melted
For the Filling
- 2 and 1 half pounds cream cheese at room temp
- 1 and 1 quarter cups sugar
- 2 tbsp all purpose flour
- 1 tsp grated lemon zest
- 1 tsp grated orange zest
- 1 tbsp vanilla extract
- 5 large eggs at room temp
- 2 large egg yolks at room temp
- 1 quarter cup heavy cream
To Finish
- Sour cream for serving optional
- Fresh berries optional
Instructions
Prep
- Heat oven to 475 F. Place a rack in the lower third. Wrap the outside of a 9 inch springform pan with foil.
- Lightly butter the pan. Line the bottom with a round of parchment.
Make the Crust
- Stir crumbs with sugar zest and salt. Add melted butter and mix until the crumbs feel like damp sand.
- Press the mix across the bottom and one inch up the sides of the pan. Chill.
Make the Filling
- Beat cream cheese in a mixer on medium until smooth. Scrape the bowl.
- Beat in sugar and flour until smooth. Add lemon zest orange zest and vanilla.
- Beat in eggs one at a time. Add yolks. Mix just until combined. Stir in the cream.
Bake
- Pour filling into the crust. Set the pan on a rimmed sheet.
- Bake 10 minutes at 475 F. Reduce heat to 200 F and bake 60 to 70 minutes. The center should jiggle like soft custard.
- Turn off the oven. Crack the door. Let the cake rest inside 30 minutes.
Cool and Serve
- Remove and cool the pan on a rack until room temp. Chill at least 6 hours.
- Run a thin knife around the edge. Release the ring. Slice with a hot wet knife and wipe between cuts.
- Serve plain or with sour cream and berries.
10 Nutrition
One slice lands near five hundred calories with a balance of fat and protein. Sugar reads moderate for a dessert of this style. Pair with coffee or tea for a steady finish.
I add a short note on common needs. Gluten free crumbs work well. Lactose free cream cheese can set with a touch more flour.
This baked cheesecake brings calcium and a bit of protein that help satiety. Treat it like a special sweet and it fits most plans.
On Elena Cooks I test many ideas and share fixes that work for home ovens. Find more at https //www elenacooks com. For search needs I include recipe for cheese cake and cream cheese cake recipe phrasing here so readers find this guide. I also note how to bake cheesecake without cracks and make ahead cheesecake tips to help new bakers.
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