Ingredients:

Crust:
• 2 Inches vanilla bean
• 1 c Flour
• 1/4 c Sugar
• 1 t Lemon zest
• 1 lg Egg yolk
• 1/2 c Unsalted butter, cut into bits
• 1/4 t Salt

Filling:
• 2 1/2 lb Cream cheese, softened
• 1 3/4 c Sugar
• 3 T Flour
• 1 1/2 t Orange zest
• 1 1/2 t Lemon zest
• 1/2 t Vanilla
• 5 lg Eggs
• 2 lg Egg yolks
• 1/4 c Heavy cream

Directions:
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.

Cheesecake, 4.0 out of 5 based on 1 rating

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