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Lindy's #1 Cheesecake

From Molly O'Neill's New York Cookbook. posted by Cynthia Bowan on Send in the Clones



List of Ingredients




1 cup plus 3 Tbsp all-purpose Flour
2 cups Sugar
2 1/2 tsps grated Lemon Zest
1/2 tsp Vanilla Extract
3 Egg Yolks
1/2 cup unsalted Butter, softened
2 1/2 pounds Cream Cheese, softened
1 1/2 tsps grated Orange Zest
5 whole Eggs
1/4 cup heavy Whipping Cream



Recipe



In a bowl, combine 1 cup flour with 1/4 cup sugar, 1 tsp of the lemon zest and 1/4 tsp of the vanilla. Form a well in the center and add 1 egg yolk and all of the butter. Work with
a fork to make a dough. Add up to 2 Tbsp of water, if necessary, to make a pliable dough. Form into a ball, cover with plastic wrap and refrigerate for 1 hour.

Preheat the oven to 400 degrees. Butter the sides and bottom of a 9 inch springform pan.
In the bowl of a mixer, combine the cream cheese, the remaining 1 3/4 cups of sugar, 3 Tbsp of flour, 1 1/2 tsps lemon zest and all of the orange zest and beat well. Add the 5 whole
eggs and remaining 2 egg yolks and the remaining 1/4 tsp vanilla and beat well. Add the heavy cream and beat well.

Roll out 1/3 of the chilled dough on a floured surface; the dough will be very moist and fragile. Roll out in pieces and evenly press them with your hands into the bottom of the prepared pan. Don't worry if it looks like it is going to fall apart. Bake until golden, 15 minutes, and cool in
the pan on a wire rack.

Roll out the remaining dough in pieces and evenly shape them to fit the sides of the pan, a piece at a time. Make sure there are no holes in the crust and try to keep the edges neat. Increase oven temp to 550 degrees. Pour cream cheese mixture into the crust. Bake for 12 to 15 minutes. Reduce heat to 200 degrees and continue baking for 1 hour. Turn off the heat
and keep the oven door open wide. Let the cake cool in the oven for 30 minutes.

Refrigerate and chill thoroughly.