Advertisement
8½ - or 9 inch
CakeMedium
By Richard Sax and Marie Simmons
Published 2000
We honestly didn’t think we were going to be able to come up with a cheesecake that was low in fat yet also good enough to be worth the bother. We were both surprised and delighted by this one. Roughly based on the Lindy’s New York original, it’s light but rich and creamy. The flavor is mellow, with a lemony edge. And it bakes up perfectly—no cracks, with the palest gold edges.