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Lindy's New York Cheesecake

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Rating: 5/5 5 stars
15 reviews

ready in: over 5 hrs
serves/makes:   14

recipe id: 32898
Lindy's New York Cheesecake Recipe
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1 cup flour, sifted
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1 egg yolk
1/4 cup butter, softened
5 packages (8 ounce size) cream cheese, softened
1 3/4 cup sugar
3 tablespoons flour
1 1/2 teaspoon grated lemon peel
1 1/2 teaspoon grated orange peel
1/4 teaspoon vanilla extract
5 eggs
2 egg yolks
1/4 cup heavy cream
frozen strawberries, thawed


In medium bowl, combine flour, sugar, lemon peel and vanilla. Make well in center; add egg yolk and butter. Mix with fingertips until dough cleans side of bowl. Form into a ball and wrap in waxed paper. Refrigerate for one hour.

Preheat oven to 400 degrees F. Grease the bottom and side of a 9-inch springform pan. Remove the side from the pan. Roll one third of dough on bottom of springform pan; trim edge of dough. Bake 8 - 10 minutes, or until golden.

Meanwhile, divide dough into 3 parts. Roll each part into a 2 1/2" strip, 10" long. Put together springform pan, with the baked crust on the bottom. Fit dough strips to side of pan, joining ends to line inside completely. Trim dough so it comes only 3/4 of the way up side of pan. Refrigerate until ready to fill.

Preheat oven to 500 degrees F.

Make Filling: In a large bowl of electric mixer, combine cheese, sugar, flour, lemon and orange peel, and vanilla. Beat at high speed, just to blend. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour mixture into springform pan. Bake 10 minutes. Reduce temperature to 250 degrees F. and bake 1 hour longer.

Let cheesecake cool on wire rack. Glaze top with strawberries. Refrigerate 3 hours or overnight. To serve, loosen pastry from side of pan with spatula. Remove side of springform pan. Cut cheesecake into wedges.

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516 calories, 36 grams fat, 39 grams carbohydrates, 10 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

REVIEW: recipe rating
I have been making this cheesecake for over 20 yrs. It is my husband's favorite, so I make it for his birthday and our anniversary. Yes, it's a bit more time-consuming (the crust), but worth the effort. I sometimes make a blueberry sauce to pour over each slice, but this cheesecake is heavenly without a topping, too!

Guest at CDKitchen.com

REVIEW: recipe rating
This is one of those recipes that is an old standby for me. It always turns out great. One thing I do sometimes is use amaretto instead of vanilla extract.

Guest at CDKitchen.com
Feb 24, 2013

Oh my gosh...I never thought I would find this recipe online and exactly as I made it over 40 yrs ago. While it has been many years since making it, I find that the dough for the crust is so dry that I had difficulty making a ball. Finally, I managed to bring it together although it was pretty crumbly. It's in the fridge now and I'm afraid that after an hour, the rolling of the dough will give me problems. Any suggestions to my sisters of the Lindy cheesecake?

Guest at CDKitchen.com

REVIEW: recipe rating
I started making this recipe over a quarter of a century ago. Now that I am more health oriented I only make it for special occasions. I cut the sugar a little because we like desserts minimally sweet. Once I froze it in summer, then mailed it to my mother for mother's day. It thawed in the post, of course, but I thought freezing it gave it a head start.

Guest at CDKitchen.com

REVIEW: recipe rating
Recently (October 2012) I was visiting my mom to celebrate her 85th birthday. I am the famiily baker and was looking for something different to bake for her birthday other than my carrot cake that she absolutely loves. She just happened to have this recipe cut from some newspaper and so I decided to make it. It didnt seem complicated or take anymore time than any other cheesecake recipe but it was absolutely the BEST cheesecake I've ever made. THere is a restaurant here in Atlanta that serves a Grand Marnier cheesecake thay my husband absolutely loves and I couldn't wait for him to taste this one. Next time I'm going to add Grand Marnier to the recipe as I'm sure it will only make it better. Enjoy

Guest at CDKitchen.com

REVIEW: recipe rating
I have been making this cheesecake for family holidays for about ten years. I have yet to find it's equal. It's a bit of extra work but well worth it.

Guest at CDKitchen.com

REVIEW: recipe rating
I found this recipe about 25 years ago in *The Jerusalem Post*. There isn't a cheesecake recipe out there that can compete with Lindy's NY Cheesecake. ohhhh wait, there was another come to think.....Mark's & Spencer had one years ago, to die for also! Don't know if they still make it.
Anyways, impress your guests, Lindy's is a bit time-comsuming. but overall well worth the effort : )

Guest at CDKitchen.com

REVIEW: recipe rating
I actually have the page from McCall's Magazine with this terriffic cheesecake recipe. It's been a family favorite for years (though I don't make it very often any more). I use the pineapple topping recipe that McCalls included with the cheesecake recipe.

I have a question/request.... McCalls also published a great recipe for Chicken Breast with Lobster Bisque sauce served with carrots and sugar-snap peas. I have lost my recipe and would dearly love to have it if anyone can locate this or happens to have it in their archives.

Thanks. I'm so glad I found this site!

Guest at CDKitchen.com

REVIEW: recipe rating
I've been making this cheesecake recipe for about 10 years now and it is the best I have found, actually I've quit looking. It is the most requested dessert that I prepare.

Registered Member at CDKitchen.com

Member since: May 18, 2011
REVIEW: recipe rating
I've always loved the Lindy's style cheesecake. I've used recipes similar to this for years. I always tweak it a little bit, of course. For example, on this try, I used flavored coffee creamer in place of heavy cream, added a little bit of lemon juice, and didn't use a crust.

Most of the time, I add a sour cream topping. I reduce the temp to 225, increase the bake time by about 20 minutes, mix a half teaspoon of vanilla and a quarter cup of sugar into a 16 ounce tub of sour cream and spread it over during the last 20 minutes of baking.... it's awesome if you're using an unfamiliar oven and your cheesecake cracks, because this fills that in to make it beautiful.

Guest at CDKitchen.com

REVIEW: recipe rating
This is a great cheesecake recipe!
I usually make this without the crust and for those on a gluten free diet - the flour in the recipe can be substituted with tapioca flour.

Be careful you get your springform pan bottom back - many people do not know what this really is & will sometimes discard it. A waxed cardboard form in the bottom of the pan will let you slide it off onto a plate and keep your cake pan safe.

Guest at CDKitchen.com

REVIEW: recipe rating
I've been using this recipe for many years. I have used this recipe from an old (when copiers were new) photocopy from McCall's. This is the real thing! Current taste calls for strawberries. However, the more traditional toppings are pineapple glaze or sour cream, Creme fresh is great, too.