Lindy's New-York-Style Cheesecake
Recipe submitted by: Betty G.
Serving Size 10
For the crust:
1 c. unsifted all-purpose flour
1/4 c sugar
1 t. finely grated lemon zest
1/4 teaspoon vanilla extract
1 large egg yolk
½ c. unsalted butter (no substitute), softened
2 T. water (approximately)
For the filling:
5 packages cream cheese (8 oz. ea.), softened
1 3/4 c. sugar
3 T. all-purpose flour
1 1/2 t. finely grated lemon zest
1 1/2 t. finely grated orange zest
5 large eggs
2 larg egg yolks
1/4 t. vanilla extract
1/4 c. heavy cream
Mix flour, sugar and lemon zest in a medium
bowl. Make a well in the center. Add vanilla, egg yolk and
butter; then, with pastry blender or fork, work liquid
ingredients into dough, adding water as needed so dough holds
together. Shape into a ball, wrap in plastic wrap;
refrigerate 1 hour.
Preheat oven to 400 degrees. Butter the bottom and sides
of a 9" springform pan and set aside.
On a floured surface, roll one-third of the dough into a
9-inch round and ease into pan. Dough is fragile; don't worry
if it breaks, simply piece together again, pressing firmly
over bottom of pan. Bake 15 minutes until golden, then cool
in pan on wire rack. Roll remaining dough in pieces and fit
around sides of pan, one piece at a time pressing seams all
around and keeping edges as neat as possible.
For the filling: Raise oven temperature to 550 degrees. Beat
cheese, sugar, flour and lemon and orange zests in a large
electric mixer bowl at medium speed until smooth. Beat in
eggs and egg yolks, then vanilla and cream. Pour into crust
and bake on heavy-duty baking sheet for 12-15 minutes.
Reduce oven temperature to 200 degrees and bake 1 hour
longer. Turn oven off, open door wide and cool cheesecake in
oven for 30 minutes. Remove from oven. Chill thoroughly
before serving.