Yield: 1 Servings
|2 \N||Vanilla bean|
|1 teaspoon||Lemon zest|
|1 large||Egg yolk|
|½ cup||Unsalted butter, cut into bi s|
|2½ pounds||Cream cheese, softened|
|1½ teaspoon||Orange zest|
|1½ teaspoon||Lemon zest|
|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