rxk@lanl.ARPA (03/20/85)
Not to long ago a request was made for cheesecake recipes. What follows is the winning entry in a cheesecake contest sponsored by the Watertown (NY) Times (where I worked several eons ago). Supposedly it is the recipe used at Lindy's, a restaurant in NYC famous for its cheesecakes (NY style). Personally, I think the best cheesecakes in the world can only be purchased at Junior's, a restaurant in downtown Brooklyn (just off the Manhattan bridge). They have a bakery right there so you can sit down and eat it or buy it by the pie to take out. They used to mail anywhere, but I'm not sure if they still do that. I now live in Santa Fe, New Mexico and so haven't been by there in a while. LINDY'S CHEESECAKE - (DIFFICULT TO MAKE) Butter 1/2 cup day old cake crumbs (2nd choice-graham crackers) 2 lemons 1 orange 1 1/2 lbs cream cheese 1 tspn vanilla 1/2 cup heavy cream 3/4 cup sugar 4 eggs (room temperature) 1/4 cup half&half 2 tblspn sour cream Preheat oven to 375 degrees Butter 8 * 2 inch round pan Sprinke the inside with crumbs Grate lemons and orange (set aside) In mixer/food processor combine cream cheese, grates and vanilla. While beating (at moderate speed) add heavy cream and sugar. Add the eggs, beating well after each. Beat in sour cream and half&half. THIS IS THE HARD PART: Pour mixture in a pan and set this pan inside another pan that contains boiling water. Put both pans in the oven and bake for about 90 minutes keeping everything as still as possible. When it no longer quivers remove pan from the water bath and let stand 10 minutes. Invert while hot, let stand until cool. GORGE.