Lindy's Cheesecake
From Saveur Magazine
Ingredients
Crust Ingredients
- 1 cup flour
- 8 tbsp. unsalted butter, cubed
- ¼ cup sugar
- 1 tsp. lemon zest
- ¼ tsp. salt
- 1 egg yolk
- ½ vanilla bean, seeds scraped and reserved
Filling Ingredients
- 2½ lb. cream cheese, softened
- 1¼ cups sugar
- 3 tbsp. flour
- 1½ tsp. orange zest
- 1½ tsp. lemon zest
- ½ tsp. vanilla extract
- 5 whole eggs, plus 2 yolks
- ¼ cup heavy cream
Instructions
Make the Crust Instructions
- 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.
Make the Filling Instructions
- 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.
