Crust: 2 1/2 lb Cream cheese, softened
2 Vanilla bean 1 3/4 c Sugar
1 c Flour 3 tb Flour
1/4 c Sugar 1 1/2 ts Orange zest
1 ts Lemon zest 1 1/2 ts Lemon zest
1 lg Egg yolk 1/2 ts Vanilla
1/2 c Unsalted butter, cut into bi 5 lg Eggs
-s 2 lg Egg yolks
1/4 ts Salt 1/4 c Heavy cream
Filling:
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, 1/8-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, 1/8-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
Yields
1 servings