Lindy's Cheesecake
Yield
8 servingsPrep
35 minCook
90 minReady
720 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 | inches |
vanilla bean
|
*
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
lemon zest
|
|
| 1 | large |
egg yolks
|
|
| ½ | cup |
butter
cut into small peices |
|
| ¼ | teaspoon |
salt
|
|
| Filling | |||
| 2 ½ | pounds |
cream cheese
softened |
|
| 1 ¾ | cups |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | teaspoons |
orange zest
|
|
| 1 ½ | teaspoons |
lemon zest
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 5 | large |
eggs
|
|
| 2 | large |
egg yolks
|
|
| ¼ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 | inches |
vanilla bean
|
*
|
| 237 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 5 | ml |
lemon zest
|
|
| 1 | large |
egg yolks
|
|
| 118 | ml |
butter
cut into small peices |
|
| 1.3 | ml |
salt
|
|
| Filling | |||
| 1.1 | kg |
cream cheese
softened |
|
| 414 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 7.5 | ml |
orange zest
|
|
| 7.5 | ml |
lemon zest
|
|
| 2.5 | ml |
vanilla extract
|
|
| 5 | large |
eggs
|
|
| 2 | large |
egg yolks
|
|
| 59 | ml |
heavy whipping 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, ⅛ inch thick, on bottom of pan.
Bake in the middle of a preheated 400℉ (200℃) oven for 10 to 12 minutes or until golden, and chill it.
Butter the sides of the pan, attach it to the bottom, and press the remaining dough, ⅛ 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 550 F 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 then remove sides of pan.
