New York cheesecake

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A baked cheesecake based on Lindy's deli recipe.

Preparation time: 50 mins
Cooking time: 1 hour

Serves: 12

Dietary guidance: v 

Tags: cheesecake · dessert · baked · new · philadelphia · york ·


150g plain flour
50g caster sugar
grated zest 1/2 lemon
seeds from 1/2 vanilla pod
1 large egg yolk
125g butter, diced

600g cream cheese
180g caster sugar
1 tbsp plain flour
grated zest of 1 orange
grated zest of 1 lemon
seeds from 1/2 vanilla pod
2 large eggs, plus 1 large egg yolk
2 tbsp double cream


1. To prepare the crust, put the flour, caster sugar, lemon zest and vanilla seeds into a food processor and pulse briefly to combine.

2. Add the egg yolk and diced butter and process until combined. Tip the mixture out, form into a disc, cover with clingfilm and refrigerate for 1 hour.

3. Preheat the oven to 200 C/gas mark 6. Butter a 20cm diameter springform tin.

4. For the filling, beat together the cream cheese, sugar, flour, grated zests and vanilla seeds until smoothly blended.

5. Add the eggs and egg yolk one by one, blending thoroughly after each addition. Stir in the cream. Set aside.

6. Release the base of the sprinform tin. Take half the chilled dough and roll it out to a 3mm thickness. Place the dough over the tin base and trim the edges.

7. Bake for 10-15 minutes, until set and light golden. Transfer the base with its crust to a rack to cool. Turn down the oven to 140 C/gas mark 1.

8. Place the springrom ring over the base with its crust, and close the spring. Roll out the remaining dough until it is 3mm thick and cut it into long, 4cm-wide strips.

9. Use these to line the inside of the ring, overlapping the strips slightly and pushing the joins together to make sure they stick.

10. Pour the filling mixture into the tin and level the top. Bake for 1 hour.

11. Remove the cheesecake from the over and allow it to cool completely, then put it in the fridge until you're ready to serve it. Before serving, loosen the crust from the sides of the tiun with a spatula, then unclip the tin.

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