With a few additions, this is THE classic Lindy's Cheesecake recipe. I couldn't put my hands on my mother's copy and didn't want to impose on her to recite it over the phone, so I searched the internet and found this. The only changes I made were (per a phone call to Mom): 1 tsp. lemon zest + 1/2 tsp. vanilla extract to the crust, then adding 1-1/2 tsp. each of lemon and orange zest + 1/4 tsp. vanilla extract to the filling. This may be just the touch for those who complained that it lacked flavor. I wish I'd also asked my mother about the baking time, because I followed this recipe to the letter and didn't worry about the jiggly center. Granted, it appeared to firm up overnight, but upon serving turned out to be a runny mess in the center. I've since consulted my mother's recipe, which calls for 10 minutes @ 500°F, followed by 1 hour + 40 minutes @ 200°F. (Don't open oven door). Other recipes call for 1 hour @ 250°F. A perfect Lindy's should be lightly browned at the edges. A few tips to avoid cracking: add the eggs one at a time, beating just til mixed. Overbeating adds air, which makes the cake rise (then fall and crack) during baking. Slow cooling is also essential. Ideally, it should cool for 2 to 3 hours before refrigerating. Despite the runny center, everyone loved it and kept apologizing for sneaking seconds, then thirds. My New York aunt -- a regular at Lindy's back in the day -- was elated and said this was her first taste of a real Lindy's cheesecake in 50 years.
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With a few additions, this is THE classic Lindy's Cheesecake recipe. I couldn't put my hands...