Lindy’s New York-Style Cheesecake
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon lemon zest
1/2 teaspoon vanilla
1 egg yolk
1/2 cup (1 stick) unsalted butter, softened
21/2 pounds (5 large packages) cream cheese, softened
13/4 cups sugar
3 tablespoons flour
11/2 teaspoons grated orange zest
11/2 teaspoons lemon zest
5 whole eggs
2 egg yolks
1/4 teaspoon vanilla extract
1/4 cup heavy (whipping) cream
To make the crust, combine flour, sugar, lemon zest and vanilla in a bowl. Form a well in the center and add egg yolk and butter. Work with a fork to make a dough. Add up to 2 tablespoons water, if necessary, to make a pliable dough. Form into a ball, cover with plastic wrap and refrigerate for 1 hour.
Heat the oven to 400 degrees. Butter the sides and bottom of a 9-inch springform pan. In the bowl of a mixer, combine cream cheese, sugar, flour and citrus zests; beat well. Add the whole eggs, egg yolks and vanilla; beat well. Add heavy cream and beat well.
Roll out one-third of the chilled dough on a floured surface; it will be very moist and fragile. Roll it out in pieces and 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. Roll out the remaining dough in pieces and evenly shape to fit the sides of the pan, a piece at a time. Make sure that there are no holes in the crust and try to keep the edges neat . Bake until golden, 15 minutes, and cool in the pan on a wire rack.
Increase the oven temperature to 550 degrees. Pour the cream cheese mixture into the crust. Bake for 12 to 15 minutes. Reduce the 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. Cool completely on a rack before refrigerating. When chilled, remove sides of pan and cut. Makes 16 servings.
Per serving: 470 calories (64 percent from fat), 33.8 g fat (19 g saturated, 9 g monounsaturated), 191mg cholesterol, 7.7 g protein, 35.6 g carbohydrates, 0.3 g fiber, 254 mg sodium.