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Lindy's Cheesecake

My first trip to NYC was on my senior trip from high school. It was so much fun and this is the first time I ad Lindy's Cheesecake, I went many times after that and always tried to visit. It has long been gone from the NYC Times Square location, but not from my kitchen. The only thing I do differently is to add sour cream to the top when it is completely cooled. I serve it with strawberries or raspberries, which I cook on top of the stove adding some sugar and a little whiskey to them.

Prep
Cook
Serves 10people
Ingredients
For the Crust
1
cup flour
8
tbsp unsalted butter, cubed
1
⁄4 cup sugar
1
tsp lemon zest
1
⁄4 tsp. salt
1
egg yolk
1
⁄2 vanilla bean, seeds scraped and reserved
For the Filling
2
1⁄2 lb. cream cheese softened
1
1⁄4 cups sugar
3
tbsp flour
1
1⁄2 tsp. orange zest
1
1⁄2 tsp. lemon zest
1
⁄2 tsp. vanilla extract
5
whole eggs, plus 2 yolks
1
⁄4 cup heavy cream
Directions
1.
Instructions
2.
For the crust: Combine flour, butter, sugar, zest, salt, yolk, and vanilla seeds in a bowl; rub with fingers until dough forms. Form dough into 2 rounds; wrap each in plastic wrap. Chill for 1 hour. Press 1 dough round onto bottom of a 9" springform pan; pull off pieces from remaining dough and press around sides of the pan. Set aside.
3.
For the filling: Heat oven to 500°. Beat cream cheese, sugar, flour, zest, and vanilla in a large bowl on medium-high speed of a hand mixer until smooth. Add eggs and yolks, one at a time, beating after each addition, until smooth; stir in cream. Pour filling into pan, and bake until top begins to brown, watch this closely, about 12 to 15 minutes, reduce heat to 200 and bake for 55 minutes to 1 hour, do not overcook the cheesecake, I use a long toothpick to check for it to come out clean, you may have to put a foil on top so it does not overcook the top. Remember you can ice the top with sour cream to make it look beautiful. It is just the best.

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