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Ingredientes
- For the crust:
- 1 c. unsifted all-purpose flour
- 1/4 c. sugar
- 1 tsp finely grated lemon zest
- 1/4 tsp vanilla extract
- 1 lrg egg yolk
- 1/2 c. unsalted butter (no substitute) softened
- 2 Tbsp. water (approximately) For the filling:
- 5 pkt cream cheese (8 ounce. ea.) softened
- 1 3/4 c. sugar
- 3 Tbsp. all-purpose flour
- 1 1/2 tsp finely grated lemon zest
- 1 1/2 tsp finely grated orange zest
- 5 lrg Large eggs
- 2 lrg egg yolks
- 1/4 tsp vanilla extract
- 1/4 c. heavy cream
Direcciones
- For the crust: Mix flour, sugar and lemon zest in a medium bowl. Make a well in the center. Add in vanilla, egg yolk and butter; then, with pastry blender or possibly fork, work liquid ingredients into dough, adding water as needed so dough holds together. Shape into a ball, wrap in plastic wrap and chill 1 hour.
- Preheat oven to 400 degrees. Butter the bottom and sides of a 9-inch springform pan and set aside.
- On a floured surface, roll one-third of the dough into a 9-inch round and ease into pan. Dough is fragile; do not worry if it breaks, simply piece together again, pressing firmly over bottom of pan. Bake 15 min till golden brown, then cold in pan on wire rack.
- Roll remaining dough in pcs and fit around sides of pan, one piece at a time, pressing seams all around and keeping edges as neat as possible.
- For the filling: Raise oven temperature to 550 degrees. Beat cheese, sugar, flour and lemon and orange zests in a large electric mixer bowl at medium speed till smooth. Beat in Large eggs and egg yolks, then vanilla and cream. Pour into crust and bake on heavy-duty baking sheet for 12-15 min.
- Reduce oven temperature to 200 degrees and bake 1 hour longer. Turn oven off, open door wide and cold cheesecake in oven for 30 min. Remove from oven.
- Refrigeratethoroughly before serving.
- NOTES : The smooth, rich cheesecake served in the 1940s at Lindy's restaurant in New York City became the defining "New York style" which set a standard for its competitors, according to Molly O'Neill, author of "The New York Cookbook" (1992).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 10 servings | |
| Calories 353 | |
| Calories from Fat 126 | 36% |
| Total Fat 14.27g | 18% |
| Saturated Fat 7.8g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 40mg | 2% |
| Potassium 62mg | 2% |
| Total Carbs 51.94g | 14% |
| Dietary Fiber 0.5g | 2% |
| Sugars 40.29g | 27% |
| Protein 5.61g | 9% |
