 |
-----CRUST-----
1 c flour
1 Egg yolk
1/4 c Sugar
1/4 c butter
1 1/2 ts Lemon zest -- grated
-- Ice water, as needed
1/2 ts vanilla
-----FILLING-----
40 oz Cream cheese
1 1/2 ts Lemon zest
1 3/4 c Sugar
1 1/2 ts Orange zest
3 tb flour
1/2 ts vanilla
5 Egg
1/4 c Heavy cream
2 Egg yolk
Preheat oven to 400 degrees. Prepare dough by
combining flour, sugar, lemon zest and vanilla. Make
a well in the center and add the egg yolk and butter.
Work together quickly with pastry blender or hands.
Add 1 to 2 tablespoons ice water if necessary to bind
dough. Wrap dough in waxed paper and chill
thoroughly, at least one hour.
Remove ring from springform pan. Roll one-third of
the dough 1/8 inch thick and place over bottom of pan.
Trim the edge and bake in pre- heated oven 12-15
minutes until a light golden brown. Cool. Place the
springform sides over the baked base. Roll the
remaining dough 1/8 inch thick and cut to fit the
sides of the pan, pressing firmly to fit and seal the
base. Trim the dough to come only 3/4 inches up the
sides.
Turn oven up to 550 degrees.
Cream cheese with sugar and flour until smooth. Add
eggs and two addi- tional yolks one at a time and
blend. Add the flavorings and cream, mix well, and
pour into prepared springform. Bake at 550 degrees
for 10 to 12 minutes, then reduce temperature to 200
degrees and continue to bake for one hour. Cool the
cake to room temperature before glazing. Submitted By
SAM WARING On
MON, 13 NOV 1995 132305 GMT
|
