Grandmother's Cheesecake
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
All-Purpose Flour1.75 cups
White Sugar1.5 tsps
Lemon Zest (grated)1.5 tsps
Orange Zest (grated)1 cup
Unsalted Butter1
Egg Yolk5
Eggs1 cup
Heavy CreamDirections:
1
In a large bowl, combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon peel, and 1 teaspoon orange peel
2
Split a 1-inch piece of vanilla bean; scrape seeds into flour mixture
3
Cut in butter until mixture resembles course crumbs
4
Add 1 egg yolk; stir until all flour is moistened
5
Gather dough into ball, wrap in wax paper, and refrigerate for 1 hour and 30 minutes
6
Lightly butter a 9 inch springform pan
7
Roll dough on lightly floured surface to 1/8 inch thick; trim to a 10 inch circle
8
Reserve pastry trimmings
9
Press pastry circle into bottom and 1/2 inch up sides of a 9 inch buttered springform pan
10
Refrigerate 1 hour
11
Preheat oven to 400 degrees F (200 degrees C)
12
Bake crust for 20 minutes, until lightly browned
13
Cool on wire rack
14
Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon peel and 1 1/2 teaspoons orange peel in large mixer on medium speed until light and fluffy, about 10 minutes
15
Split a 1 inch piece of vanilla bean and scrape seeds into cream cheese mixture
16
Beat in 5 eggs and 2 egg yolks, 1 at a time, on medium speed
17
Stir in cream
18
Increase oven temperature to 500 degrees F (260 degrees C)
19
Roll out reserved pastry trimmings on lightly floured board; cut into strips 2 inches wide
20
Pat strips up side of pan, pressing dough lightly to baked crust
21
Pour filling into crust
22
Bake 15 minutes
23
Reduce oven temperature to 200 degrees F (95 degrees C)
24
DO NOT OPEN OVEN DOOR! Bake until cheesecake is firm in center, about 50 minutes
25
Turn off oven; leave cheesecake in oven with door slightly open for 1 hour
26
Remove from oven, and cool completely on wire rack
27
Refrigerate at least 2 hours