I got this recipe from my father a number of years ago. I believe that the recipe originally said it was a Lindy's cheesecake (the once famous New York eatery) though I can't be sure. Regardless of its origins, this cake kicks ass! I made it this last Sunday for an Easter/Passover gathering, and again, it didn't disappoint. Far from it. It seems that every time I make it I forget one of the ingredients (this last time I accidentally left out the cream, other times I've forgotten to add the flour to the filling), but it doesn't seem to make any difference. It has a simple, almost butter cookie-like crust, but the real kicker here is the freshly grated lemon and orange zests. It gives the cake a surprising citrus-y, aromatic lightness that balances out its super creamy heaviness perfectly.
1 cup flour
1 stick butter (room temperature)
1/4 cup sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla
1 egg yolk
5 8oz. packages of cream cheese
1 3/4 cups sugar
3 Tablespoons flour
1 1/2 teaspoons @ grated lemon & orange zests
1/4 teaspoon vanilla
1/4 cup heavy cream
2 egg yolks
Combine flour, sugar, lemon zest, and vanilla. Make a hole in the center and add yolk and butter. Mix till the dough cleans the side of the bowl. Form the dough into a ball, wrap in wax paper and refrigerate for at least an hour.
Preheat oven to 400.
Grease the bottom and sides of a 10" spring form with butter. Remove the sides of the pan.
Take a third of the dough and roll flat to fit the bottom of the pan. Trim the edge.
Bake for 8 to 10 minutes.
Divide the remainder of the dough in 3 or 4 parts and roll into strips about 2 1/2 or 3 inches wide.
Put the pan together and using your fingers, fit the wide strips of dough to the sides of the pan.
Use a sharp knife and trim the dough so it comes 3/4 the way up the sides of the pan. Refrigerate.
Raise oven to 500.
Mix cheese, sugar, flour, citrus zests, and vanilla. Beat to blend.
Beat in eggs and yolks one at a time, add cream. Continue mixing till well combined and then pour the cheese mixture into the pan.
Bake for 10 minutes, then reduce heat to 350 and bake for 1 hour.