Manhattan Cheesecake

• Vegetarian

• Produce

  • 3 tsp Lemon peel
  • 1 1/2 tsp Orange peel

• Refrigerated

  • 3 Egg yolk
  • 5 Eggs

• Baking & Spices

  • 1 Filling
  • 1 3/16 cup Flour
  • 2 cup Sugar
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 1 Crust

• Dairy

  • 5 packages (8 oz each cream cheese
  • 1 stick Butter, unsalted
  • 1/4 cup Heavy cream

Found on ohmrstucker.com

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

Directions

• 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.