Ingredients
CRUST
1 cup all purpose flour
1/4 cup sugar
1 1/2 tsp. grated lemon peel
1 egg yolk
1 stick unsalted cold butter
1/2 tsp vanilla
FILLING
5 packages (8 oz each) cream cheese – softened
1 3/4 cups of sugar
3 tbsp flour
1 1/2 tsp grated orange peel
1 1/2 tsp grated lemon peel
1/2 tsp vanilla
2 egg yolks
5 eggs
1/4 cup heavy cream
Instructions
CRUST
Combine flour, sugar and lemon peel. Make a well in center of flour and add vanilla, egg yolk and butter. Work quickly with a pastry blender or fingers until well blended. Form into ball and wrap in wax paper. Refrigerate for one hour.
After one hour, preheat oven to 400°. Roll out half of dough 1/8 inch thick. Remove sides of 9-inch springform pan (< pan I use). Butter bottom of pan and place dough on it, trimming off excess. Bake about 9-10 minutes or until crust is golden. Remove and cool completely.
When crust is cool, butter sides of pan and attach bottom w/crust. Prepare filling, then finish crust by rolling ou remaining dough. Line sides of pan with strips of dough, making sure it does not go up any more than 3/4ths of the way up the pan.
FILLING
Beat together cream cheese, sugar, flour, orange and lemon zest, and vanilla until smooth, using a wooden spoon. DO NOT use an electric mixer. Add egg yolks and eggs, one at a time, stirring lightly after each addition.
Blend in cream thoroughly.
Pour filling into crust, then place in a 500° pre-heated oven. Bake 10-12 minutes. Reduce heat to 200° and bake an additional hour. If top starts to brown too much, cover with foil. DO NOT top cheesecake with foil unless it is browning too quickly.
When cheesecake is done remove from oven and cool for one hour in draft-free place. Refrigerate overnight.
Source : allrecipes.com