INGREDIENTS:

Cookie Crust:

1 cup flour
1/4 cup sugar
1 tsp grated lemon rind
1/2 tsp vanilla extract
1 egg yolk
1/2 cup unsalted butter, chilled and cut into 1/4-inch bits

Cheese Filling:

1-1/4 lbs. softened cream cheese
3/4 cup sugar
1-1/2 Tbs flour
1-1/2 tsp grated lemon rind
1 tsp grated orange rind
1/2 tsp vanilla extract
3 eggs plus 1 egg yolk
2 Tbs. heavy cream

1. Place the flour, sugar, lemon rind, vanilla extract, egg yolk, and butter in a large mixing bowl. Rub the ingredients together until they are well mixed and can be gathered into a ball. Dust with a little flour, wrap in waxed paper, and refrigerate for at least 1 hour.

2. Place the chilled dough in an ungreased 9-inch spring-form pan. With your hand, pat and spread the dough evenly over the bottom and about 2 inches up the side of the pan. Bake in the center of a preheated 450-degree F. oven for 10 minutes. Remove and set aside to cool.

3. Lower the oven temperature to 200-degrees F. Place the cream cheese in a bowl of mixer and beat at medium speed until smooth. Beat in the sugar, a few tablespoons at a time, and, when it is well incorporated, beat in the flour, lemon and orange rinds, vanilla extract, eggs and egg yolk, and heavy cream.

4. Pour the filling into the cooled cookie crust and bake in the center of the oven for 1 hour. Then remove from the oven and set aside to cool in the pan.

5. Refrigerate the cheesecake for at least 3 hours before serving.

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