New York-Style Lindy's Strawberry Swirl Cheesecake
Experience the rich, velvety, and iconic flavors of New York with this delectable Lindy's Famous Cheesecake. Renowned for its dense, creamy texture, this cheesecake features a buttery, flaky pastry crust, luxurious cream cheese filling, and a vibrant, homemade strawberry sauce that adds a delightful touch of freshness. It's the perfect dessert for celebrations or a simple indulgence after dinner. Impress your guests with this lavish yet approachable recipe that captures the essence of one of the city's most beloved desserts.
16
Servings
N/A
Calories
24
Ingredients
Ingredients
Sugar
1/2 cup (for the pastry)
Lemon zest
1 (finely grated)
Cold unsalted butter
4 tablespoons (cut into 4 pieces)
Large egg yolk
1
Water
1 tablespoon
Pure vanilla extract
1 teaspoon
All-purpose flour
1 cup
Neufchâtel cheese
5 (8 ounce) packages (at room temperature)
Sugar
1 3/4 cups (for the filling)
All-purpose flour
4 tablespoons (for the filling)
Salt
1/4 teaspoon
Orange zest
1 (finely grated)
Lemon zest
1 (finely grated)
Pure vanilla extract
1 tablespoon
Large eggs
5
Large egg yolks
2
Heavy cream
1/4 cup
Ripe strawberries
3 cups (rinsed, patted dry, and stems removed)
Sugar
3/4 cup (for the sauce)
Water
1/3 cup
Salt
1 pinch
Cornstarch
1 1/2 tablespoons
Unsalted butter
2 teaspoons
Fresh lemon juice
1 teaspoon
Instructions
1
Prepare the pastry by pulsing sugar and finely grated lemon zest in a food processor for about 5 seconds until combined.
2
Add cold, cubed unsalted butter, egg yolk, water, and vanilla extract, then pulse until the mixture resembles a granular texture with butter chunks about 1/4-inch in size.
3
Incorporate all-purpose flour by pulsing rapidly for 20 to 30 times, stopping occasionally to scrape down the sides of the bowl, until the mixture almost forms a ball.
4
Transfer the dough onto plastic wrap, shape it into a 1-inch thick disk, wrap it tightly, and refrigerate for 1 hour.
5
Preheat the oven to 400°F (204°C) and reposition the oven rack to the lower third.
6
Grease a 9-inch springform pan and detach the sides before setting it aside.
7
Divide the chilled dough, cutting off slightly less than half, and break it into small pieces, scattering them evenly across the bottom of the springform pan.
8
Use your fingers to press the dough down firmly to create a thin crust. Bake for 8 minutes until the crust is pale golden brown, then cool on a rack.
9
Raise the oven temperature to 525°F (274°C). Roll out the remaining dough into a rectangle larger than 10x6 inches, trim the edges, and then cut into five 2-inch strips.
10
Reassemble the springform pan, lining it with the pastry strips against the sides, pressing them firmly together, and refrigerating while preparing the filling.
11
For the filling, beat the room temperature cream cheese in a large bowl using an electric mixer on medium speed until smooth.
12
Mix in sugar, flour, salt, and zests, beating until combined and creamy. Incorporate eggs and yolks one at a time, mixing only until incorporated after each addition.
13
Continue mixing for an additional 30 seconds before slowly adding the heavy cream and beating until mixed thoroughly.
14
Pour the filling into the prepared crust and smooth out the top. Bake for 10 minutes before reducing the heat to 200°F (93°C) and baking for an additional hour until golden brown.
15
Let the cheesecake cool to room temperature, cover loosely, and refrigerate for at least 6 hours, preferably overnight, to set.
16
For the strawberry sauce, reserve 1 cup of the best-looking berries and crush the rest in a medium saucepan. Add sugar, water, salt, and cornstarch, stirring well.
17
Bring to a boil over medium heat, stirring constantly until slightly thickened (about 2 minutes), then remove from heat. Stir in butter, lemon juice, and reserved strawberries, cooling to room temperature before refrigerating until chilled.
18
To serve, run a warm, small, sharp knife around the edge of the cake to release it from the pan, carefully removing the sides. Slice the cheesecake with a heated knife and serve each slice with a generous spoonful of chilled strawberry sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is New York-Style Lindy's Strawberry Swirl Cheesecake?
It is a world-renowned, iconic dessert known for its dense and velvety cream cheese filling, a buttery flaky pastry crust, and a fresh homemade strawberry sauce.
How many people does this cheesecake recipe serve?
This recipe is designed to yield approximately 16 servings.
What type of cheese is used for the filling?
The recipe calls for five 8-ounce packages of Neufchâtel cheese, which should be brought to room temperature before mixing.
How is the pastry crust prepared?
The pastry is made by pulsing sugar, lemon zest, cold butter, egg yolk, water, and vanilla in a food processor, then incorporating all-purpose flour until it forms a ball.
How long should the dough be chilled?
The dough should be shaped into a disk, wrapped in plastic, and refrigerated for at least 1 hour before baking.
What size pan is required for this cheesecake?
You will need a 9-inch springform pan to properly bake and release the cheesecake.
What temperature should the oven be for the bottom crust?
The bottom crust is initially baked at 400°F (204°C) for 8 minutes until it is pale golden brown.
How do I line the sides of the pan with pastry?
Roll out the remaining chilled dough, cut it into five 2-inch strips, and press them firmly against the greased sides of the springform pan.
What citrus flavors are included in the filling?
The filling includes both finely grated orange zest and lemon zest for a vibrant flavor profile.
How should the eggs be added to the cream cheese mixture?
Add the 5 eggs and 2 yolks one at a time, mixing on medium speed only until just incorporated after each addition.
When is the heavy cream added to the batter?
The heavy cream is added slowly after the eggs have been incorporated, and the mixture is beaten until thoroughly combined.
What is the two-stage baking process for the filling?
The cake is first baked at 525°F (274°C) for 10 minutes, then the heat is reduced to 200°F (93°C) for an additional hour.
How long does the cheesecake need to set?
After reaching room temperature, the cheesecake must be refrigerated for at least 6 hours, though overnight is preferred for the best set.
How do I make the strawberry sauce?
Crush some strawberries and boil them with sugar, water, salt, and cornstarch until thickened, then stir in butter, lemon juice, and whole reserved berries.
How many strawberries are needed for the sauce?
The recipe requires 3 cups of ripe strawberries that have been rinsed, dried, and stemmed.
What is the purpose of cornstarch in the sauce recipe?
Cornstarch acts as a thickening agent to give the strawberry sauce the perfect consistency for drizzling over the cake.
How do I ensure a clean release from the springform pan?
Run a warm, small, sharp knife around the edge of the chilled cake before unclamping and removing the sides of the pan.
What is the best way to slice the cheesecake?
Use a heated knife to cut the dense cake into clean, smooth slices.
Can I use regular butter in the pastry?
The recipe specifies cold unsalted butter to better control the salt content and ensure a flaky texture.
Are there any tips for preparing the strawberries?
Reserve 1 cup of the best-looking whole berries to stir into the sauce at the end for a better presentation.
What kind of vanilla should I use?
Pure vanilla extract is recommended for both the pastry and the filling to provide the best flavor.
Is there salt in the filling?
Yes, 1/4 teaspoon of salt is added to the filling to balance the sweetness of the sugar.
How much sugar is in the filling versus the sauce?
The filling uses 1 3/4 cups of sugar, while the strawberry sauce uses 3/4 cup.
Why is the dough pulsed in a food processor?
Pulsing ensures the butter remains in small chunks (about 1/4-inch), which is essential for creating a granular, flaky pastry texture.
Can the orange zest be omitted?
While you can omit it, the orange zest provides a traditional New York-style complexity that complements the lemon and cream cheese.
How do I avoid overmixing the batter?
Stop the mixer as soon as the eggs are incorporated and scrape down the sides to ensure even mixing without adding too much air.
Should the strawberry sauce be served hot or cold?
The sauce should be cooled to room temperature and then refrigerated until chilled before serving over the cake.
Is this cheesecake suitable for celebrations?
Absolutely, its lavish appearance and classic flavor make it a perfect centerpiece for birthdays, holidays, or dinner parties.
What is the total amount of flour used in the entire recipe?
The recipe uses 1 cup of all-purpose flour for the pastry and an additional 4 tablespoons for the filling.
Why is it called Lindy's Cheesecake?
It is named after Lindy's restaurant in New York City, which became famous for serving this specific style of dense and creamy cheesecake.