Lindy's Cheesecake

By broots

(remember when you make cheesecake to let your creamcheese and eggs come to room temperature)

Ingredients

• FOR THE CRUST:
• 1 cup flour
• 8 tbsp. unsalted butter, cubed
• 1/4 cup sugar
• 1 tsp. lemon zest
• 1/4 tsp. salt
• 1 egg yolk
• 1/2 vanilla bean, seeds scraped and reserved
• FOR THE FILLING:
• 2 1/2 lb. cream cheese, softened
• 1 1/4 cups sugar
• 3 tbsp. flour
• 1 1/2 tsp. orange zest
• 1 1/2 tsp. lemon zest
• 1/2 tsp. vanilla extract
• 5 whole eggs, plus 2 yolks
• 1/4 cup heavy cream

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

1. For the crust: Combine flour, butter, sugar, zest, salt, yolk, and vanilla seeds in a bowl; rub with fingers until dough forms. Form dough into 2 rounds; wrap each in plastic wrap. Chill for 1 hour. Press 1 dough round onto bottom of a 9" springform pan; pull off pieces from remaining dough and press around sides of pan. Set aside.

2. For the filling: Heat oven to 500°. Beat cream cheese, sugar, flour, zests, and vanilla in a large bowl on medium-high speed of a hand mixer until smooth. Add eggs and yolks, one at a time, beating after each addition, until smooth; stir in cream. Pour filling into pan, and bake until top begins to brown, about 15 minutes. Reduce heat to 200°, and bake until just set, about 1 hour more. Transfer to a rack, and let cool completely. Cover and refrigerate at least 8 hours or overnight. Remove cake from pan and cut into slices to serve.