CNYEats A Taste of Utica Lindy’s Cheesecake Clone

by Joanne on August 5, 2012

Ted and I went to Brewfest at the Utica Zoo Saturday night. This was our second year enjoying the beer samples and the food. 

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We saw “The Hammer”, Matt Hamill the deaf wrestler who has established himself in the Utica area.

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… and apparently enjoys the Beerfest.

We took a break from the good food and great beer to enjoy some salty popcorn which only served to force more beer enjoyment.

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Walked around to see the animals (it bothers me that they are in cages and away from there natural habitat). They looked depressed.

snowy owl

When we got home, Ted’s first question was “Can we have cheesecake?”.  My response?  “No. I haven’t taken photos yet.”  Torture! 

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“Similar to Lindy’s, the quintessence of New York style cheesecake” – by Mollie Katzen.

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*I made one 8” round cheesecake, using my small spring form pan.

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Pastry:

  • 1 cup flour
  • 1/4 cup sugar
  • 1 tsp grated lemon rind
  • dash of vanilla
  • 1 egg yolk
  • 8 TBS butter, softened

Combine flour, sugar, lemon and vanilla in large mixing bowl. Make a well in the center and add yolk and butter.  Mix with hands until well blended, adding a little cold water if necessary to make it workable.  Wrap the dough in plastic and chill in fridge for 1 hour

Filling:

  • 2 1/2 lbs cream cheese at room temperature
  • 1 3/4 cup sugar
  • 3 TBS flour
  • 1 1/2 tsp  EACH grated lemon and orange rind
  • 1/4 tsp vanilla
  • 5 eggs *I used 3 Jumbo eggs
  • 2 egg yolks
  • 1/4 cup heavy cream

Filling:  Place cream cheese in another mixing bowl and cream with mixer. Add sugar, flour, lemon and orange rinds, vanilla, and beat well.  Add the eggs one at a time, beating lightly but thoroughly after each addition.  Add cream, beat lightly, and set aside.

Preheat oven to 400 F.  Butter the base of the sides of your spring form pan (8 or 9”) and remove top of pan.  On a lightly floured surface, roll out about 1/3 of the dough, 1/8” thick, fit over the bottom of pan and trim by running a rolling pin over edges.  Bake 15 minutes until golden, let cool.  Increase temperature to 550 F.

Place top of spring form on pastry cooked/lined base.  Roll remaining dough 1/8” thick, cut into strips and fit almost to the top of sides of the pan. Press so strips line sides completely.  Fill pan with filling and bake 10 minutes, reduce heat to 200 F and continue baking 1 hour.

To serve, loosen the pastry from sides, remove the top of pan and carefully cut into 12 wedges. 

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I love the pastry crust on this cheesecake.  I usually go for crumb crusts but this is different in such a fantastic way.  You’re gonna like it. I promise.

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