Name: Grandmother's Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: All-purpose flour - 1 cup; White sugar - ¼ cup; Grated lemon zest - 1 teaspoon; Grated orange zest - 1 teaspoon; Vanilla bean - ½; Unsalted butter - ½ cup; Egg yolk - 1; Cream cheese, softened - 5 (8 ounce) packages; White sugar - 1 ¾ cups; All-purpose flour - 3 tablespoons; Grated lemon zest - 1 ½ teaspoons; Grated orange zest - 1 ½ teaspoons; Vanilla bean - ½; Eggs - 5; Egg yolks - 2; Heavy cream - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Grandmother's Cheesecake

1. All-purpose flour - 1 cup

2. White sugar - ¼ cup

3. Grated lemon zest - 1 teaspoon

4. Grated orange zest - 1 teaspoon

5. Vanilla bean - ½

6. Unsalted butter - ½ cup

7. Egg yolk - 1

8. Cream cheese, softened - 5 (8 ounce) packages

9. White sugar - 1 ¾ cups

10. All-purpose flour - 3 tablespoons

11. Grated lemon zest - 1 ½ teaspoons

12. Grated orange zest - 1 ½ teaspoons

13. Vanilla bean - ½

14. Eggs - 5

15. Egg yolks - 2

16. Heavy cream - ¼ cup

How to cook deliciously - Grandmother's Cheesecake

1. Stage

In a large bowl, combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon peel, and 1 teaspoon orange peel. Split a 1-inch piece of vanilla bean; scrape seeds into flour mixture. Cut in butter until mixture resembles course crumbs. Add 1 egg yolk; stir until all flour is moistened. Gather dough into ball, wrap in wax paper, and refrigerate for 1 hour and 30 minutes.

2. Stage

Lightly butter a 9 inch springform pan. Roll dough on lightly floured surface to 1/8 inch thick; trim to a 10 inch circle. Reserve pastry trimmings. Press pastry circle into bottom and 1/2 inch up sides of a 9 inch buttered springform pan. Refrigerate 1 hour.

3. Stage

Preheat oven to 400 degrees F (200 degrees C). Bake crust for 20 minutes, until lightly browned. Cool on wire rack.

4. Stage

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. Split a 1 inch piece of vanilla bean and scrape seeds into cream cheese mixture. Beat in 5 eggs and 2 egg yolks, 1 at a time, on medium speed. Stir in cream.

5. Stage

Increase oven temperature to 500 degrees F (260 degrees C). Roll out reserved pastry trimmings on lightly floured board; cut into strips 2 inches wide. Pat strips up side of pan, pressing dough lightly to baked crust. Pour filling into crust. Bake 15 minutes.

6. Stage

Reduce oven temperature to 200 degrees F (95 degrees C). DO NOT OPEN OVEN DOOR! Bake until cheesecake is firm in center, about 50 minutes. Turn off oven; leave cheesecake in oven with door slightly open for 1 hour. Remove from oven, and cool completely on wire rack. Refrigerate at least 2 hours.