Crust:
1 c Flour
1 ts Lemon zest
1/2 c Unsalted butter, cut into bi
Filling:
1 3/4 c Sugar
1 1/2 ts Orange zest
1/2 ts Vanilla
2 Lg Egg yolks
2 Vanilla bean
1/4 c Sugar
1 Lg Egg yolk
1/4 ts Salt
2 1/2 lb Cream cheese, softened
3 tb Flour
1 1/2 ts Lemon zest
5 Lg Eggs
1/4 c Heavy cream
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 Gourmet Mag. favorite
