Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Crust: |
2 \N | Vanilla bean |
1 cup | Flour |
¼ cup | Sugar |
1 teaspoon | Lemon zest |
1 large | Egg yolk |
½ cup | Unsalted butter, cut into bi s |
¼ teaspoon | Salt |
\N \N | Filling: |
2½ pounds | Cream cheese, softened |
1¾ cup | Sugar |
3 tablespoons | Flour |
1½ teaspoon | Orange zest |
1½ teaspoon | Lemon zest |
½ teaspoon | Vanilla |
5 larges | Eggs |
2 larges | Egg yolks |
¼ cup | Heavy cream |
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, ⅛-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, ⅛-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.
from Lindy's restaurant, NY. A 1951 Gourmet Mag. favorite