Prep Time: 1½ Hours
Yields: 8–12 Servings

Comment:
Lindy's is a deli and restaurant with two locations in New York City, though it is best known for its original location which opened in 1921 on Broadway Street. Lindy's was also especially well known for its cheesecake, which was at times credited as perhaps the most famous in the United States. The cheesecake was immortalized in the musical, Guys and Dolls, where Nathan Detroit and Sky Masterson sang its praises.

Ingredients for Pastry Crust:
1 cup flour
8 tbsps unsalted butter, cubed and softened
¼ cup sugar
1 tsp lemon zest
¼ tsp salt
1 egg yolk
½ vanilla bean, seeds scraped out and reserved

Method for Pastry Crust:
In a large mixing bowl and using your hands, combine flour, butter, sugar, zest, salt, yolk and vanilla seeds until a dough forms. Form dough into 2 rounds and wrap each in plastic wrap. Chill for at least 1 hour. Press 1 dough round into the bottom of a 9-inch springform pan. Pull off pieces of remaining dough round and press around the sides of pan. Set aside.

Ingredients for Cheesecake Filling:
2½ pounds cream cheese, softened
1¼ cups sugar
3 tbsps flour
1½ tsps orange zest
1½ tsps lemon zest
½ tsp vanilla extract
5 whole eggs
2 egg yolks
¼ cup heavy whipping cream

Method for Cheesecake Filling:
Preheat oven to 500°F. In a large mixing bowl and using an electric hand mixer, blend cream cheese, sugar, flour, zests and vanilla on medium speed until smooth. Add eggs and yolks, one at a time, beating well after each addition until smooth. Add heavy whipping cream, stirring to combine well. Pour filling into prepared pastry crust and bake 15 minutes or until top begins to brown. Reduce oven temperature to 200°F and bake approximately 1 hour or until just set. Transfer to a rack and let cool completely. Cover and refrigerate at least 8 hours or overnight. When ready to serve, remove cake from pan and cut into individual slices. NOTE: Cake may be made with a graham cracker crust by combining 1½ cups graham cracker crumbs and ¼ cup sugar. Drizzle 4 tablespoons melted butter into mixture and blend well. Using your fingertips, press graham cracker mixture into a 9-inch round springform pan. Refrigerate 15 minutes or until crust is firm.