New York Cheesecake

New York Cheesecake


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This version of cheesecake has set tongues wagging in many respects. Its recipe comes from the legendary Lindy's Restaurant in New York. Well, Lindy's closed down a long time ago, so you have to make the cake yourself.

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Duesseldorf, Germany

Time needed

1 hour preparation + 2 hour cooking

Serving Size / Yield

1 cheesecake


  • butter for the pan or grease-proof paper
  • 1/4 C. almonds, walnuts or hazelnuts (or both)
  • 1/4 C. butter
  • 1/3 C. wholemeal Rusk/Zweiback
  • 1/4 C. sugar
  • 6 C. cream cheese
  • 1 1/2 C. sugar
  • 1/4 C. sour cream
  • 1/8 C. flour
  • zests of 1 orange and 1 lemon
  • 1 Tbs. lemon juice
  • 2 tsp. vanilla essence
  • 2 egg yolks
  • 5 eggs (medium size)
  • 1 C. sour cream
  • 1 tsp. sugar
  • 1 3/4 C. strawberries
  • 1 3/4 C. strawberry mousse

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Grease a springform pan with smooth butter. Roast the nuts in a pan without any oil, leave them to cool down, and chop them in a food processor. Melt the butter. Chop the rusk in the food processor and mix it with sugar, the nuts and the melted butter. Coat the bottom of the pan with this mixture evenly, apply a foil and press on with your fingers. Remove the foil.

Preheat your oven to 275 degrees with air circulation (fan assisted/convection oven).

Stir the cream cheese and add sugar, sour cream, flour, lemon- and orange zests, lemon juice and vanilla essence one thing at a time. Stir in the eggs and egg yolks one by one. Fill this batter into the pan and smooth down. Insert the pan on the bottom-most grid of your oven.

Bake it for 20 minutes, then remove it from the oven. Loosen the batter's border around the pan by using a thin knife. Leave the pan outside the oven for about 20 minutes, then carry on baking it for just under 2 hours. The interruption makes the cheesecake more even. Keep its color light by covering the pan with an oiled baking foil after 50 minutes. Rotate the pan on the grid if your oven doesn't keep the temperature evenly.

After the second baking period, remove the cake from the oven and let it rest for 20 minutes

Increase the temperature to 320 degrees with air circulation (fan assisted/convection oven).

Mix sour cream and sugar, pour over the cake, smooth down and bake it for another 15-20 minutes. Then remove from the oven and leave it to cool down in the springform pan.

Chill it in the fridge until the following day.

Before serving, heat the pan's bottom on a hotplate for just a few seconds. This makes it easier to let it slide on to a serving plate.

Top with strawberries, and pour strawberry mousse over each slice.Source:

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