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The original New York cheesecake

Method

  • Combine 1 cup flour with the butter, ¼ cup sugar, an egg yolk, ½ vanilla bean, 1 tspn grated lemon rind and the salt. Then rub between your fingers until the butter is mixed in well and a dough forms.
  • Lightly knead the dough, adding more flour if necessary. Then wrap in clingwrap and refrigerate for 1 hour.
  • Preheat oven to 200°C fan forced (220°C normal).
  • Roll out the dough on a lightly floured workbench to an even thickness and place in the base of a 22-24 cm springform cake tin, spreading out to the edges.
  • Then beat the cream cheese with the remaining sugar, 3 tbsp flour, the vanilla extract and 1½ tspn each grated orange and lemon zest using an electric hand mixer.
  • Add the 2 remaining egg yolks and then the remaining eggs, one at a time, beating between each addition until smooth.
  • Then add ¼ cup cream and stir until well combined.
  • Evenly spread the mixture out on the pastry base and cook in the oven for 15 mins until light golden brown on top. Then turn the oven temp. down to 170°C fan forced (190°C normal) and cook for about 1 hour until just set. Remove and set aside to cool, before refrigerating overnight.
  • When ready, sprinkle a little icing sugar on top and serve with a dollop of thickened cream on the side.
  • from the long departed Lindy’s Deli in New York

Ingredients

  • plain flour
  • 200 gm cold unsalted butter, cubed
  • 1½ cups white sugar
  • 5 large eggs & 3 yolks
  • ½ vanilla bean
  • 2½ tspn grated lemon rind
  • ¼ tspn table salt
  • 1.1 kg soft cream cheese
  • 1½ tspn grated orange rind
  • ½ tspn vanilla extract
  • thickened cream
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm