Lindy's Cheesecake

Course : Cheesecakes
Serves: 1
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Ingredients:

---Crust:
1 cup Flour
1 teaspoon Lemon zest
1/2 cup Unsalted butter -- cut into bits
---Filling:
1 3/4 cups Sugar
1 1/2 teaspoons Orange zest
1/2 teaspoon Vanilla
2 large Egg yolks
2 pieces Vanilla bean
1/4 cup Sugar
1 large Egg yolk
1/4 teaspoon Salt
2 1/2 pounds Cream cheese -- softened
3 tablespoons Flour
1 1/2 teaspoons Lemon zest
5 large Eggs
1/4 cup Heavy cream
 

Preparation / 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, 1/8-inch thick, on bottom of pan. Bake in the middle of a preheated 400f oven for 10-12 minutes or until it is golden, and chill it. Butter the sides of the pan, attach it to the bottom, and press the remaining dough, 1/8-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 550f 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 them remove sides of pan.


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