Lindy’s Cheesecake

This cheesecake, a favorite at the Manhattan delicatessen Lindy’s, can be put together almost entirely in the food processor, which means it’s not only easy to make but also remarkably smooth and light in texture. The shortbread crust tastes of butter, lemon, and vanilla scraped straight from the bean; the airy filling is flecked with lemon and orange zest; and a blast in a very hot oven gives the top a golden color.

FOR THE CRUST:

2 cups flour

¼ cup sugar

1 tsp. lemon zest

¼ tsp. salt

1 vanilla bean, halved lengthwise, seeds scraped and reserved

8 tbsp. unsalted butter, cut into ¼ -inch cubes

2 tbsp. vegetable oil

1 egg yolk

FOR THE FILLING:

2½ lbs. cream cheese, softened

1¼ cups sugar

3 tbsp. flour

1½ tsp. lemon zest

1½ tsp. orange zest

½ tsp. pure vanilla extract

5 eggs plus 2 egg yolks

¼ cup heavy cream

1. Make the crust: Heat the oven to 400°F. Combine flour, sugar, lemon zest, salt, and vanilla seeds in a food processor and pulse until evenly incorporated. Add butter and pulse until pea-size crumbles form, about 10 pulses. Add oil and egg yolk and pulse until a dough forms. Press dough into the bottom and halfway up the side of a 9-inch spring-form pan; refrigerate for about 30 minutes. Bake until golden brown at the edges and set, 15 minutes; transfer to a wire rack and let cool.

2. Make the filling: Preheat oven to 500°F. Combine cream cheese, sugar, flour, zests, and vanilla in a food processor and process until very smooth, about 1 minute. Add eggs and yolks one at a time, processing 10 seconds after each addition, until smooth; stir in cream. Pour filling into crust (filling will come over the crust), set on a baking sheet, and bake until top is deep golden brown, about 10 minutes. Reduce heat to 200°F and bake for 1 hour more. Transfer to a wire rack and let cool completely to room temperature. Wrap in plastic wrap and refrigerate overnight.

3. Remove cake from pan and let sit at room temperature for 1 hour to soften slightly. Cut cake into slices and serve.

New York Icon

The story of New York cheesecake, like that of so many beloved American foods, is a narrative of immigrant tradition, disputed pedigree, and local pride. The city’s signature dessert owes its existence in large part to Philadelphia cream cheese, which was invented in Chester, New York, in 1872 and distributed by a company called Philadelphia Brand. Jewish immigrants from Eastern Europe made do with the cheese when they couldn’t find fresh-curd varieties like cottage and farmers’ for their traditional baked goods. How this Americanized cheesecake was introduced into New York City mythology has long been a subject of debate. Arnold Reuben, of the Manhattan delicatessen that bears his name, claimed he was the first to serve it, around 1910. Reuben’s main competitor, deli man Leo Lindemann, lured away Reuben’s Swiss-born pastry chef, Paul Heghi, to re-create the dessert at his establishment, Lindy’s, where it became a New York icon.