Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1 cup sifted all-purpose flour

  3. 1 teaspoon finely grated lemon zest

  4. 1/4 teaspoon vanilla

  5. 1/4 cup granulated sugar

  6. 1/2 cup butter

  7. 1 egg yolk

  8. Filling

  9. 5 packages cream cheese, softened

  10. 1 3/4 cups sifted granulated sugar

  11. 3 tablespoons all-purpose flour

  12. 1/4 teaspoon salt

  13. 1 teaspoon finely grated orange zest

  14. 1/2 teaspoon finely grated lemon zest

  15. 1/4 teaspoon vanilla extract

  16. 4 eggs

  17. 2 egg yolks

  18. 1/4 cup heavy cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400. Mix 1 cup flour, 1 teaspoon lemon zest, 1/4 teaspoon vanilla, and 1/4 cup granulated sugar, cut in 1/2 cup butter. Stir in egg yolk. Shape dough into a ball. Press 1/3 of the dough into bottom of a 9- or 10-inch springform pan. Bake for 10 minutes, or until golden brown. Cool. Increase oven temperature to 500. Grease sides of the springform pan and line sides with remaining dough.

  2. Prepare filling. Beat cream cheese until fluffy. Mix together the 1 3/4 cups sugar, 3 tablespoons all purpose flour, 1/4 teaspoon salt, orange and lemon peel, and vanilla. Gradually add dry ingredients to cream cheese, beating until smooth. Add eggs, one at a time, beating well after each addition. Beat in heavy cream. Pour batter into the springform pan. Bake for 12 minutes at 500. Without opening oven door, reduce temperature to 200. Bake for 1 hour longer. Cool on rack. Loosen sides of cooled cake; remove sides. Top with dollops of whipped cream and fresh fruit or use a strawberry glaze or a pie filling for topping.

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