Lindy's Cheesecakecheesecakes 2 inches vanilla bean 1 cup flour 1/4 cup sugar 1 teaspoon lemon zest 1 large egg yolk 1/2 cup unsalted butter, cut into bits 1/4 teaspoon salt filling: 2 1/2 lb cream cheese, softened 1 3/4 cup sugar 3 tablespoon flour 1 1/2 teaspoon orange zest 1 1/2 teaspoon lemon zest 1/2 teaspoon vanilla 5 large eggs 2 large egg yolks 1/4 cup heavy cream Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in flour, sugar, and zest. Add the egg yolk, butter, and salt. Knead the mixture until it just forms a dough. Flatten dough into a round and chill it, wrapped in wax paper, for 1 hour. Remove sides of a 9-inch springform pan, oil bottom of pan lightly, and press some of the dough, 1/8-inch thick, on bottom of pan. Bake in the middle of a preheated 400f oven for 10-12 minutes or until it is golden, and chill it. Butter the sides of the pan, attach it to the bottom, and press the remaining dough, 1/8-inch thick, to the side, sealing it to the bottom crust. In a bowl with an electric mixer, beat the cream cheese with the sugar, flour, zests, and vanilla until mixture is smooth. Beat in the eggs and egg yolks, one at a time, beating lightly after each addition. Stir in cream. Pour the filling into the prepared crust and bake in the middle of a preheated 550f oven for 12 minutes. Reduce heat to 200f and bake for 60 minutes more. Let cool in pan on a rack. Chill it overnight and them remove sides of pan. |
