"A Greek man answered an ad we ran in The New York Times for a baker. He said he baked Lindy's cheesecakes. "You get me the ingredients I want -- pure cream cheese, eggs, and heavy cream and I'll make you Lindy's cheesecake." He was a gem. He baked Lindy's cheesecake for our restaurant." - Miriam Perlof, founder, the Country Club Restaurant and Pastry Diner, Philadelphia.

Lindy's--Or Is It Reuben's?--Cheesecake

Cookie Crust
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1 large egg yolk
1 stick (1/2 cup) unsalted butter, chilled and cut into 1/4-inch bits

Cheese Filling
1 1/4 pounds softened cream cheese
3/4 cup granulated sugar
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons grated lemon rind
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
3 large eggs plus 1 egg yolk
2 tablespoons heavy cream

1. To make the crust, place the flour, sugar, grated lemon rind, vanilla extract, egg yolk, and butter in a large mixing bowl. With your fingertips, rub the ingredients together until they are well mixed and can be gathered into a ball. Dust with a little flour, wrap in waxed paper, and refrigerate for at least 1 hour.
2. Place the chilled dough in an ungreased 9-inch spring-form pan. With your hands, pat and spread the dough evenly over the bottom and about 2 inches up the side of the pan. Bake in the center of a preheated 450°F (230°C) oven for 10 minutes. Remove and set aside to cool to room temperature.
3. Lower the oven temperature to 200°F (95°C). To make the filling, place the cream cheese in a large mixing bowl and beat vigorously with a wooden spoon until it is creamy and smooth. Beat in the sugar, a few tablespoons at a time, and, when it is well incorporated, beat in the flour, lemon and orange rinds, vanilla extract, eggs and egg yolk, and heavy cream.
4. Pour the filling into the cooled cookie crust and bake in the center of the oven for 1 hour. Then remove from the oven and set aside to cool in the pan. Then demold.
5. Refrigerate the cheesecake for at least 3 hours before serving.

Yield: at least 12 servings (D).

Recipe from: Jewish Cooking in America by Joan Nathan.