grandmother's cheesecake

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 1/2 vanilla bean
• 1/2 cup unsalted butter
• 1 egg yolk
• 5 (8 ounce) packages cream cheese, softened
• 1 3/4 cups white sugar
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons grated lemon zest
• 1 1/2 teaspoons grated orange zest
• 1/2 vanilla bean
• 5 eggs
• 2 egg yolks
• 1/4 cup heavy cream

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• in a large bowl, combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon peel, and 1 teaspoon orange peel. split a 1-inch piece of vanilla bean; scrape seeds into flour mixture. cut in butter until mixture resembles course crumbs. add 1 egg yolk; stir until all flour is moistened. gather dough into ball, wrap in wax paper, and refrigerate for 1 hour and 30 minutes.
• lightly butter a 9 inch springform pan. roll dough on lightly floured surface to 1/8 inch thick; trim to a 10 inch circle. reserve pastry trimmings. press pastry circle into bottom and 1/2 inch up sides of a 9 inch buttered springform pan. refrigerate 1 hour.
• preheat oven to 400 degrees f (200 degrees c). bake crust for 20 minutes, until lightly browned. cool on wire rack.
• beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon peel and 1 1/2 teaspoons orange peel in large mixer on medium speed until light and fluffy, about 10 minutes. split a 1 inch piece of vanilla bean and scrape seeds into cream cheese mixture. beat in 5 eggs and 2 egg yolks, 1 at a time, on medium speed. stir in cream.
• increase oven temperature to 500 degrees f (260 degrees c). roll out reserved pastry trimmings on lightly floured board; cut into strips 2 inches wide. pat strips up side of pan, pressing dough lightly to baked crust. pour filling into crust. bake 15 minutes.
• reduce oven temperature to 200 degrees f (95 degrees c). do not open oven door! bake until cheesecake is firm in center, about 50 minutes. turn off oven; leave cheesecake in oven with door slightly open for 1 hour. remove from oven, and cool completely on wire rack. refrigerate at least 2 hours.