Best Londonderry Cheesecake

Directions

Early in the day:

In a medium bowl, combine flour, 6 tablespoons sugar, and 1 teaspoon grated lemon peel. With pastry blender or two knives used scissor fashion, cut in butter or margarine until mixture resembles coarse crumbs. With a fork, stir in 2 egg yolks and ½ teaspoon vanilla to form a very stiff dough. Chill 30 minutes. Preheat oven to 425℉ (220℃) F.

Press one-third of the chilled dough evenly into the bottom of a 9-inch springform pan. Bake 8 to 10 minutes until golden brown. Cool. Press rest of dough around sides of pan to within 1 inch of top. Do not bake.

In a large bowl, with mixer at high speed, beat cream cheese until smooth’ gradually add Cheddar cheese, beating until well blended - about 5 minutes. Occasionally scrape bowl with rubber spatula.

At medium speed, gradually beat in ½ teaspoon grated lemon peel, ½ teaspoon vanilla, 1 ¾ cups sugar, 2 egg yolks, and remaining ingredients until blended. Beat 5 minutes, occasionally scraping bowl.

Pour mixture into crust. Bake 10 minutes. Turn oven control to 300F and bake 1 hour and 15 minutes longer or until top is firm when lightly pressed with a finger.

Cool in pan on wire rack. Cake will sink in center, leaving cracks around crust. With spatula, loosen pan side and remove. Loosen cake from pan bottom; slide onto plate; chill.