How To make Lindy's Cheesecake
-Crust: 2 Inches vanilla bean
1 c Flour
1/4 c Sugar
1 t Lemon zest
1 lg Egg yolk
1/2 c Unsalted butter, cut into
-bits 1/4 t Salt
-Filling: 2 1/2 lb Cream cheese, softened
1 3/4 c Sugar
3 T Flour
1 1/2 t Orange zest
1 1/2 t Lemon zest
1/2 t Vanilla
5 lg Eggs
2 lg Egg yolks
1/4 c Heavy cream
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. Knead the mixture until it just forms a dough. Flatten dough into a round and chill it, wrapped in wax paper, for 1 hour. 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. Bake in the middle of a preheated 400f oven for 10-12 minutes or until it is golden, and chill it. 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. In a bowl with an electric mixer, beat the cream cheese with the sugar, flour, zests, and vanilla until mixture is smooth. Beat in the eggs and egg yolks, one at a time, beating lightly after each addition. Stir in cream. Pour the filling into the prepared crust and bake in the middle of a preheated 550f oven for 12 minutes. Reduce heat to 200f and bake for 60 minutes more. Let cool in pan on a rack. Chill it overnight and them remove sides of pan.
How To make Lindy's Cheesecake's Videos
Copycat Lindy's New York Cheesecake Recipe #recipe #cooking #Copycat #Lindy #NewYork #Cheesecake
Copycat Lindy's New York Cheesecake Recipe
New York-style cheesecake is a classic dessert that is rich, creamy, and indulgent. Lindy's New York-style cheesecake is a well-known and beloved version of this dessert. If you're looking for a recipe to recreate this iconic cheesecake, you've come to the right place. This recipe is a copycat of Lindy's New York-style cheesecake and will give you a creamy, delicious dessert that will satisfy your sweet tooth.
Ingredients:
For the crust:
1 and 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
For the filling:
4 (8 oz) packages of cream cheese, softened
1 and 1/4 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs, room temperature
1/4 cup all-purpose flour
1/2 cup heavy cream, room temperature
Instructions:
Preheat your oven to 350°F (175°C).
Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Mix well.
Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass or measuring cup to press the mixture firmly and evenly.
Bake the crust for 10-12 minutes, or until it is lightly golden brown. Please remove it from the oven and let it cool completely.
In a large mixing bowl, beat the cream cheese until it is smooth and creamy. Scrape down the sides of the bowl as needed.
Add the sugar and vanilla extract to the cream cheese mixture and beat until well combined.
Add the eggs, one at a time, mixing well after each addition.
Add the flour and heavy cream and beat until the mixture is smooth and creamy.
Pour the mixture into the prepared crust and smooth the top with a spatula.
Bake the cheesecake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and let the cheesecake cool inside for about 30 minutes.
Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
Before serving, remove the cheesecake from the refrigerator and let it sit at room temperature for 10-15 minutes. Cut into slices and serve with your favorite toppings, such as fresh berries or whipped cream.
Enjoy your delicious and creamy Lindy's New York-style cheesecake!
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Baking A Medieval Cheesecake - The History of the Sambocade
Learn to bake a medieval cheesecake.
In this episode, I make a medieval elderflower cheesecake - a Sambocade. I explore how this dessert is the link between the ancient cheesecake given to Greek Olympians and the modern NY style cheesecake we love today.
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LINKS TO INGREDIENTS & TOOLS**
ELDERFLOWER:
CHEESECAKE PAN:
LINK TO THE FORME OF CURY:
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LINK TO HOW TO MAKE MEDIEVAL CHEESE:
SAMBOCADE
ORIGINAL RECIPE (c.1390) From The Forme of Cury -
Sambocade - Take and make a crust in a trape and take a cruddes and wryng out the wheyze and drawe hem thurgh a stynor. And put in the stynor crustes. Do thereto sugar, the thridde part and somdel whyte of ayren and shake thereinne blomes of elren, and bake it up with curose and messe it forth.
MODERN RECIPE (Based on the adaptation in To The King's Taste by Lorna J. Sass)
THE CRUST (Based on a recipe from Matt Adlard -
INGREDIENTS
2 Sticks of Unsalted Butter
160g Icing Sugar
6 Egg Yolks
450g Plain Flour
A Pinch of Salt
Optional: A tsp of vanilla paste or lemon zest
METHOD
Sift icing sugar into stand mixer with cubed butter. Beat until smooth.
Add egg yolks and beat until incorporated.
Add salt and flour and beat on low until just combined into a loose, crumbly dough.
Divide dough into two parts and roll each out between two pieces of parchment until ⅛ - ¼ inch thick.
Chill for 20 minutes
THE FILLING
INGREDIENTS
4 Tbsp Heavy Cream
150g Sugar
2 Tbsp Dried Breadcrumbs
6 Egg Whites
3 Tbsp Dried Elderflower OR 6 Tbs Fresh Elderflower
450g Fresh Cheese (or Farmer's Cheese or Ricotta)
METHOD
Bake pie pastry at 425F for 10 minutes. Let cool.
Soak elderflowers in heavy cream for 10 minutes.
Push cheese through a strainer with the back of a spoon.
Combine cheese, breadcrumbs and elderflower-cream mixture. Add sugar and beat until smooth.
Fold in stiff egg whites.
Pour mixture into cooled pastry crust.
Bake at 375F for 50 minutes or until just set in the middle. Turn off heat and allow to cool in oven with door open for 15 minutes
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SOURCES
The Forme of Cury - By Samuel Pegge -
To The King's Taste - Lorna J. Sass -
Photo Credits:
By Jerzy Strzelecki - Own work, CC BY-SA 3.0,
Achilles - Strings by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
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