The Unofficial Mad Men Cookbook – Review and Recipes

Lindy’s Cherry Cheesecake

Cherry Pie FillingSeason 4, Episode 9
“The Beautiful Girls”

When Roger Sterling and Joan Harris return to the Tip Toe Inn, a Jewish deli on the corner of Broadway and 86th Street they frequented during their affair, Joan asks Roger why they always went there.

“No chance of running in to anyone and, of course, the cherry cheesecake,” replies Roger as he slides a forkful into his mouth.

Numerous magazines and cookbooks purported to have Lindy’s original recipe, and many variants appeared in print. In her book, How America Eats (1960), the legendary Clementine Paddleford, a food writer for the New York Herald Tribune and food editor for This Week Magazine, claimed that Leo Lindemann, Lindy himself, gave the recipe to her. One of Lindy cheesecake’s most distinctive features was the “cookie dough crust,” unlike the graham cracker crust we find in today’s cheesecake recipes.

Lindy’s Cherry Cheesecake
Adapted from How America Eats by Clementine Paddleford (Scribner, 1960)

For the cookie crust
1 cup sifted all-purpose flour
¼ cup sugar
1 teaspoon grated lemon peel
Pinch of vanilla bean (inside pulp) or ¼ teaspoon vanilla extract
1 egg yolk
½ cup butter

For the cheese filling
2 ½ pounds cream cheese
1 ¾ cups sugar
3 tablespoons all-purpose flour
1 ½ teaspoons grated orange peel
1 ½ teaspoons grated lemon peel
Pinch of vanilla bean (inside pulp) or ¼ teaspoon vanilla extract
5 eggs, plus 2 egg yolks
¼ cup heavy cream

For the topping
1 21-ounce can cherry pie filling

Make the crust: Combine flour, sugar, lemon peel, and vanilla. Make a well in the center and add egg yolk and butter. Work together quickly with hands until well blended. Wrap in waxed paper and chill thoroughly in refrigerator, about an hour.

Make the cheese filling: In the large bowl of a mixer, combine cream cheese, sugar, flour, orange and lemon peel, and vanilla. Add whole eggs and egg yolks, one at a time, stirring lightly after each addition. Stir in cream.

Remove dough from refrigerator. Divide dough in half. Roll one half on a floured board until 1/8 inch thick. Place over oiled or buttered bottom of 9-inch springform cake pan. Trim excess dough. Reassemble pan and butter or oil sides. Bake at 400 F for 20 minutes, or until a light golden color. Cool.

Increase oven temperature to 475 F. Butter or oil interior sides of cake form and place over base. Press remaining dough against sides of pan. Fill form with cheese mixture and bake at 475 F for 12-15 minutes.

Reduce temperature to 200 F and continue baking for 1 hour. Let the cake cool for at least 2 hours. When cool, spoon cherry pie filling over top of cake. Cover and refrigerate for several hours before serving. Remove from refrigerator at least 30 minutes before serving.

Yield: 12-16 servings

Cherry pie filling photo via Shutterstock

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Page 2 => Connie’s Waldorf Salad
Page 3 => Sardi’s Steak Tartare

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