| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Main dish | 1 | Servings | |
INGREDIENTS
| -Crust: | ||
| 2 | Inches vanilla bean | |
| 1 | c | Flour |
| 1/4 | c | Sugar |
| 1 | ts | Lemon zest |
| 1 | lg | Egg yolk |
| 1/2 | c | Unsalted butter, cut into bits |
| 1/4 | ts | Salt Filling: |
| 2 1/2 | lb | Cream cheese, softened |
| 1 3/4 | c | Sugar |
| 3 | tb | Flour |
| 1 1/2 | ts | Orange zest |
| 1 1/2 | ts | Lemon zest |
| 1/2 | ts | Vanilla |
| 5 | lg | Eggs |
| 2 | lg | Egg yolks |
| 1/4 | c | Heavy cream |
INSTRUCTIONS
Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in flour, sugar, and zest. Add the egg yolk, butter, and salt. Knead the mixture until it just forms a dough. Flatten dough into a round and chill it, wrapped in wax paper, for 1 hour. Remove sides of a 9-inch springform pan, oil bottom of pan lightly, and press some of the dough, 1/8-inch thick, on bottom of pan. Bake in the middle of a preheated 400f oven for 10-12 minutes or until it is golden, and chill it. Butter the sides of the pan, attach it to the bottom, and press the remaining dough, 1/8-inch thick, to the side, sealing it to the bottom crust. In a bowl with an electric mixer, beat the cream cheese with the sugar, flour, zests, and vanilla until mixture is smooth. Beat in the eggs and egg yolks, one at a time, beating lightly after each addition. Stir in cream. Pour the filling into the prepared crust and bake in the middle of a preheated 550f oven for 12 minutes. Reduce heat to 200f and bake for 60 minutes more. Let cool in pan on a rack. Chill it overnight and them remove sides of pan.
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