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    New York Cheesecake


    Source of Recipe


    Susanna

    List of Ingredients




    PASTRY

    1 c Flour; sifted

    1/4 c Sugar

    1 ts Lemon peel; finely grated

    1 ts Orange peel; finely grated

    1/2 c Butter

    Egg yolk

    1/4 ts Vanilla



    FILLING

    2-1/2 lb Cream cheese

    1-3/4 c Sugar

    3 tb Flour

    1-1/2 ts Lemon Peel; finely grated

    1-1/2 ts Orange Peel; finely grated

    1/4 ts Vanilla

    5 Eggs

    2 Egg yolks

    1/4 c Cream

    Recipe



    Combine flour and sugar, peels in large bowl. Cut in butter until texture of coarse crumbs.

    Stir in yolk and vanilla to form a soft dough. Chill at least 1 hour. 400F oven. Roll pastry on floured board to 1/8 in. thick Cut out a 9 in circle; refrigerate the trimmings. Place the circle of dough over the bottom of a greased 9 in springform pan. Bake until golden, about 20 minutes. Let cool.

    Filling: Beat cream cheese with the sugar, flour, lemon and orange peel and vanilla with an electric mixer.

    Add eggs and yolks, one at a time, beating thoroughly after each addition. Stir in the cream.

    Increase oven temp to 550F. Grease sides of springform pan. Roll out the reserved pastry trimmings and cut into strips 2 in. wide. Pat into place against the sides of the pan, pressing an edge into the bottom crust. Fill immediately with the cream cheese mix. Bake 12 minutes.

    Reduce temp to 200F; bake 1 hour. Let cake cool on wire rack. Refrigerate for at least 2 hours before serving. (Overnight is best)

    Serves 16

 

 

 

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