Lindy's New York Cheesecake Recipe

Lindy’s New York Cheesecake is the classic dense, creamy, and tall cheesecake that made New York City’s Lindy’s restaurant famous in the 1920s. This version uses a buttery graham cracker crust, a rich cream cheese filling with a hint of lemon, and a slow, gentle baking method that prevents cracks. It’s the definitive cheesecake for purists—no mix-ins, no toppings, just pure, velvety cheesecake perfection.

Ingredients

For the crust:
- 1 1/2 cups (150 g) graham cracker crumbs
- 3 tbsp (42 g) unsalted butter, melted
- 2 tbsp (25 g) granulated sugar
For the filling:
- 4 packages (8 oz each, 907 g total) cream cheese, at room temperature
- 1 1/4 cups (250 g) granulated sugar
- 3 tbsp (24 g) all-purpose flour
- 1 tsp vanilla extract
- 1 tsp grated lemon zest (from about 1 lemon)
- 2 large egg yolks
- 3 large eggs
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) sour cream

Instructions

Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch (23 cm) springform pan with a double layer of heavy-duty aluminum foil, covering the bottom and up the sides. This prevents water from seeping in during the water bath.
Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool while you make the filling. Reduce the oven temperature to 325°F (165°C).
Make the filling: In a large bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Add the sugar and flour, and beat until well combined, scraping down the sides and beaters as needed.
Add the vanilla and lemon zest, then beat in the egg yolks one at a time, then the whole eggs one at a time, beating well after each addition and scraping the bowl. The mixture should be smooth and creamy, with no lumps.
Stir in the heavy cream and sour cream by hand with a spatula, just until fully incorporated. Do not overmix.
Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan, and place the whole thing on the middle oven rack. Carefully pour hot water into the roasting pan until it comes about 1 inch (2.5 cm) up the sides of the springform pan.
Bake at 325°F (165°C) for 1 hour to 1 hour 15 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pan. The internal temperature should read 160°F (71°C) in the center (USDA FSIS safe minimum for egg dishes).
Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracking.
Remove the cheesecake from the water bath, discard the foil, and run a thin knife around the edge to loosen it from the pan. Let it cool completely on a wire rack, then refrigerate uncovered for at least 4 hours, or overnight, before serving.

Tips

Use full-fat, block-style cream cheese (not whipped or spreadable). It gives the proper dense texture. Let it come to room temperature before beating to avoid lumps.
Do not overmix the filling after adding eggs. Overmixing incorporates too much air, which can cause cracks and a puffy, then sunken, top.
The water bath is essential for even, gentle heat. If you don’t have a roasting pan, place the springform pan on a baking sheet filled with 1/2 inch of water.
To get clean slices, use a large, sharp knife dipped in hot water and wiped dry between cuts.

Serving Suggestions

Serve chilled, straight from the refrigerator. It’s perfect on its own, or with a simple topping of fresh berries, a berry compote, or a drizzle of chocolate sauce. For a classic New York touch, add a dollop of sour cream on top.

Variations

Chocolate Swirl: Melt 4 oz (115 g) of dark chocolate and swirl it into the batter before baking.
Lemon: Increase the lemon zest to 2 teaspoons and add 1 tablespoon of lemon juice.
Bourbon or Rum: Add 2 tablespoons of bourbon or dark rum to the batter for a boozy twist.
Berry Topping: Top the finished cheesecake with a homemade strawberry or blueberry sauce.

Storage and Reheating

Store leftover cheesecake in the refrigerator, covered, for up to 5 days. It also freezes beautifully: wrap the whole cheesecake (or individual slices) in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Do not reheat the cheesecake; it is meant to be served cold.

Frequently Asked Questions

Why did my cheesecake crack? Cracks are usually caused by overbaking, overmixing, or a sudden temperature change. The water bath and the gradual cooling in the oven help prevent this. Even if it cracks, you can cover it with fruit or a sour cream topping.

Can I use a different crust? Absolutely. A classic shortbread or cookie crust (like vanilla wafers or shortbread cookies) works well. Just substitute the same weight of crumbs for the graham crackers.

How do I know when it’s done? The edges should be set and slightly puffed, but the center should still have a slight jiggle. The internal temperature should read 160°F (71°C). It will continue to set as it cools.

Can I make this without a water bath? Yes, but the risk of cracking is higher. You can place a pan of hot water on the oven rack below the cheesecake to add humidity. The texture may be slightly less creamy.

Can I use low-fat cream cheese? It will change the texture and taste. Low-fat cream cheese has more water and less fat, so the cheesecake may be less creamy and more prone to cracking. Stick with full-fat for the classic result.

How far ahead can I make it? You can make it 2 days ahead. Store it in the refrigerator, covered, after it has fully chilled. It actually tastes better the next day.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Lindy’s New York Cheesecake Recipe