| 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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