-CRUST-
1 c Flour
1 Egg yolk
1/4 c Sugar
1/4 c Butter
1 1/2 ts Lemon zest; grated
;Ice water, as needed
1/2 ts Vanilla
FILLING
40 oz Cream cheese
1 1/2 ts Lemon zest
1 3/4 c Sugar
1 1/2 ts Orange zest
3 tb Flour
1/2 ts Vanilla
5 Egg
1/4 c Heavy cream
2 Egg yolk
Preheat oven to 400 degrees. Prepare dough by combining flour, sugar,
lemon zest and vanilla. Make a well in the center and add the egg
yolk and butter. Work together quickly with pastry blender or hands.
Add 1 to 2 tablespoons ice water if necessary to bind dough. Wrap
dough in waxed paper and chill thoroughly, at least one hour.
Remove ring from springform pan. Roll one-third of the dough 1/8 inch
thick and place over bottom of pan. Trim the edge and bake in pre-
heated oven 12-15 minutes until a light golden brown. Cool. Place the
springform sides over the baked base. Roll the remaining dough 1/8
inch thick and cut to fit the sides of the pan, pressing firmly to
fit and seal the base. Trim the dough to come only 3/4 inches up the
sides.
Turn oven up to 550 degrees.
Cream cheese with sugar and flour until smooth. Add eggs and two
addi- tional yolks one at a time and blend. Add the flavorings and
cream, mix well, and pour into prepared springform. Bake at 550
degrees for 10 to 12 minutes, then reduce temperature to 200 degrees
and continue to bake for one hour. Cool the cake to room temperature
before glazing.
Yields
8 Servings