Ingredients:
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Directions:
For Crust:
In a medium bowl, combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon zest and 1/2 teaspoon vanilla. Make a well in the center; add 1 egg yolk and butter. Mix, with fingertips, until dough cleans side of bowl. Form into a ball and wrap in waxed paper. Refrigerate 1 hour.
Preheat oven to 400 degrees.
Grease the bottom and side of a 9 inch springform pan. Remove the side from the pan. Roll 1/3 of dough on bottom of pan; trim edge of dough Bake 8 to 10 minutes, or until golden.
Meanwhile, divide rest of dough into 3 parts. Roll each part into a strip 2 ½ inches wide and about 10 inches long. Put together in 9" springform pan, with the baked crust on bottom. Fit dough strips to side of pan, joining ends to line inside completely. Trim dough so it comes only 3/4 of the way up the side of the pan. Refrigerate uhtil ready to fill.
Make filling:
In large bowl of mixer, combine cheese, sugar, flour, lemon and orange peel, and vanilla. Beat, at high speed, just to blend. Beat in eggs and yolks, one at a time. Add cream, beating just until well combined. Pour mixture into springform pan. Bake 10 minutes. Reduce heat to 250 degrees, and bake 1 hour longer. Let cheesecake cool in pan on wire rack.
Refrigerate 3 hours or overnight. To serve, loosen pastry from side of pan with a spatula. Remove springform and cut into wedges. |
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