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From: rxk@lanl.ARPA
Newsgroups: net.cooks
Subject: Lindy's Cheesecake (a recipe)
Message-ID: <23543@lanl.ARPA>
Date: Wed, 20-Mar-85 15:23:28 EST
Article-I.D.: lanl.23543
Posted: Wed Mar 20 15:23:28 1985
Date-Received: Sat, 23-Mar-85 02:31:22 EST
Sender: newsreader@lanl.ARPA
Distribution: net
Organization: Los Alamos National Laboratory
Lines: 56


 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.