Ingredients: |
Ingredients: 1 cup plus 3 tbsp. all-purpose flour
2 cups sugar
2 1/2 tsp grated lemon zest
1/2 tsp vanilla extract
3 egg yolks
1 stick of unsalted butter, softened
2 1/2 pounds (5 large pkgs) cream cheese, softened
1 1/2 tsp grated orange zest
5 whole eggs, large
1/4 cup heavy (whipping) cream
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Directions: |
Directions:1. In a bowl, combine 1 cup flour with 1/2 cup sugar, 1 tsp lemon zest, and 1/4 tsp vanilla.
Form a well in the center and add 1 egg yolk and all the butter.
Work with a fork to make a dough. Add up to 2 tbsp. of water, if necessary, to make a pliable dough.
Form into a ball, cover with plastic wrap, and refrigerate for 1 hour.
2. Pre-heat oven to 400ºF.
Butter the sides and bottom of a 9-inch springform pan.
3. In the bowl of a mixer, combine the cream cheese, the remaining 1 1/4 cups sugar, 3 tbsp. flour, 1 1/2 tsp lemon zest, and all the orange zest and beat well.
Add the 5 whole eggs, the remaining 2 egg yolks, and the remaining1/4 tsp vanilla, and beat well.
Add the heavy cream and beat well.
4. Roll out 1/3 of the chilled dough on a floured surface; the dough will be very moist and fragile. (you could line the bottom of the pan with a buttered round of parchment paper to make it easier to remove from the pan at the end, although I've never had a problem getting it off the bottom at the end)
Roll it out in pieces and press evenly, with your hands, into the bottom of the prepared pan. Don't worry if it looks like it is going to fall apart.
Bake until golden, about 15 minutes, and cool in the pan on a wire rack.
5. Roll out the remaining dough in pieces and evenly shape them to fit the sides of the pan, a piece at a time. Make sure that there are no holes in the crust and try to keep the edges neat.
6. Increase the oven temperature to 550ºF.
Pour the cream cheese mixture into the crust.
Bake for 12 to 15 minutes.
Reduce heat to 200ºF and continue baking for 1 hour.
Turn off the heat and keep the oven door wide open.
Let the cake cool in the oven for 30 minutes.
Resist the urge to move it around during the cooling process, needs to set-up some before moving it. |
This recipe for Lindy's New York Style Cheesecake is from