Citrus Cheesecake

By barbaran

Ingredients

• 1/2 cup butter, softened
• 1/3 cup sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 teaspoon grated lemon peel
• FILLING
• 5 packages (8 ounces each) cream cheese, softened
• 1-3/4 cups sugar
• 3 tablespoons all-purpose flour
• 1-1/2 teaspoons grated lemon peel
• 1-1/2 teaspoons grated orange peel
• 1/4 teaspoon vanilla extract
• 5 eggs, lightly beaten
• 2 egg yolks, lightly beaten
• 1/4 cup heavy whipping cream
• TOPPING
• 1-1/2 cups (about 12 ounces) sour cream
• 3 tablespoons sugar
• 1 teaspoon vanilla extract

Preparation

Step 1

•In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg yolk and vanilla. Combine flour and lemon peel; gradually add
to creamed mixture. Mix until dough forms a ball and pulls away from
the sides of the bowl. Divide dough in half; cover and refrigerate
for 1 hour or until easy to handle.

•Remove sides of a 9-in. springform pan. Grease bottom. Between waxed
paper, roll half the dough to fit bottom of pan. Peel off top paper;
invert dough onto bottom of pan. Remove paper; trim dough to fit
pan.

•Place on a baking sheet. Bake at 400° for 6-8 minutes or until
light browned. Cool completely on a wire rack.

•Attach sides of the pan and grease sides. Pat remaining dough 1-1/2
in. up sides of pan, pressing dough to bottom crust to seal.