• Ingredients: 23
  • Serves: 12

Lindy’s — or is it reuben’s? — cheesecake with softened cream cheese, sugar, flour, grated lemon rind, grated orange rind, vanilla extract, eggs plus 1 egg yolk, heavy cream.


Cookie Crust

Cheese Filling

Orange glaze/topping:

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving


  1. Step 1 1. To make the crust, place the flour, sugar, grated lemon rind, vanilla extract, egg yolk, and butter in a large mixing bowl.

    For this step you will need

  2. Step 2 With your fingertips, rub the ingredients together until they are well mixed and can be gathered into a ball.
  3. Step 3 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.
  4. Step 4 Bake in the center of a preheated 450-degree oven for 10 minutes. Remove and set aside to cool to room temperature.
  5. Step 5 3. Lower the oven temperature to 200 degrees. 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.

    For this step you will need

  6. Step 6 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.

    For this step you will need

  7. Step 7 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.