| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 8 | Servings | |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
CRUST FILLING 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 <[email protected]> On MON, 13 NOV 1995 132305 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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