Cheesecakes are rich, creamy, adaptable, and easy — really, what more could you ask for from a dessert? The only problem comes when you have to narrow down what kind you’ll be making: bake versus no bake, with or without sour cream, topped with berries or drizzled in chocolate. Clearly, the best solution is to try them all. Check out our sampling of cheesecakes in these eight recipes.
1. Lindy’s cheesecake
As Saveur explains, Lindy’s cheesecake is a classic recipe from Arnold Reuben’s pastry chef, who was hired by Leo Lindemann to recreate the dessert at Lindemann’s restaurant. Reuben claims to be the first person to serve cheesecake, so when you have a hankering for the dessert, this is the recipe you need to have at the ready.
- 1 cup flour
- 8 tablespoons unsalted butter, cubed
- ¼ cup sugar
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 1 egg yolk
- ½ vanilla bean, seeds scraped and reserved
- 2½ pounds cream cheese, softened
- 1¼ cups sugar
- 3 tablespoons flour
- 1½ teaspoons orange zest
- 1½ teaspoons lemon zest
- ½ teaspoon vanilla extract
- 5 whole eggs, plus 2 yolks
- ¼ cup heavy cream
Directions: For the crust, combine flour, butter, sugar, zest, salt, yolk, and vanilla seeds in a bowl; rub with fingers until dough forms. Form dough into two rounds; wrap each in plastic wrap. Chill for 1 hour. Press one dough round onto bottom of a 9-inch springform pan; pull off pieces from remaining dough and press around sides of pan. Set aside.
To make the the filling, preheat oven to 500 degrees Fahrenheit. Beat cream cheese, sugar, flour, zests, and vanilla in a large bowl on medium-high speed with a hand mixer until smooth. Add eggs and yolks, one at a time, beating after each addition, until smooth; stir in cream. Pour filling into pan and bake until top begins to brown, about 15 minutes. Reduce heat to 200 degrees Fahrenheit and bake until just set, about 1 hour more. Transfer to a rack and let cool completely. Cover and refrigerate at least 8 hours or overnight. Remove cake from pan and cut into slices to serve.