Ingredients Jump to Instructions ↓

  1. 1/2 lb Cream cheese, softened

  2. 2 Vanilla bean 

  3. 3/4 c Sugar

  4. 1 c Flour 

  5. 3 tb Flour

  6. 1/4 c Sugar 

  7. 1/2 ts Orange zest

  8. 1 ts Lemon zest 

  9. 1/2 ts Lemon zest

  10. 1 lg Egg yolk 

  11. 1/2 ts Vanilla

  12. 1/2 c Unsalted butter, cut into bi 

  13. 5 lg Eggs -s 

  14. 2 lg Egg yolks

  15. 1/4 ts Salt 

  16. 1/4 c Heavy cream Filling:

Instructions Jump to Ingredients ↑

  1. 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 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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