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Grandmother's Cheesecake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Decadent citrus cheesecake on a buttery shortbread base, worth the wait.
Ingredients:
  • 1 cup all-purpose flour
  • 0.25 cup white sugar
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 0.5 vanilla bean
  • 0.5 cup unsalted butter
  • 1 egg yolk
  • 5 (8 ounce) packages cream cheese, softened
  • 1.75 cups white sugar
  • 3 tablespoons all-purpose flour
  • 1.5 teaspoons grated lemon zest
  • 1.5 teaspoons grated orange zest
  • 5 eggs
  • 2 egg yolks
  • 0.25 cup heavy cream
Instructions:
  • Combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon peel, and 1 teaspoon orange peel in a large bowl. Scrape the seeds from a 1-inch piece of vanilla bean into the mixture. Blend in butter until a crumbly texture forms. Stir in 1 egg yolk until all the flour is moistened. Shape the dough into a ball, wrap it in wax paper, and chill in the refrigerator for 1 hour and 30 minutes.
  • Butter a 9-inch springform pan. Roll out the dough on a lightly floured surface to 1/8 inch thick, cut into a 10-inch circle. Place the pastry circle in the buttered pan, pressing it into the bottom and halfway up the sides. Chill in the refrigerator for 1 hour.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C). Bake the crust for 20 minutes until it turns a lovely shade of light brown. Allow it to cool on a wire rack.
  • In a large mixer, blend together cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon peel, and 1 1/2 teaspoons orange peel until light and fluffy for approximately 10 minutes on medium speed. Split a 1-inch piece of vanilla bean, scrape seeds into mixture, then beat in eggs and egg yolks one at a time. Lastly, stir in cream.
  • Preheat the oven to a high 500 degrees F (260 degrees C). Roll out the leftover pastry trimmings on a floured board and cut them into 2-inch wide strips. Gently line the pan with the strips, pressing the dough onto the baked crust. Fill the crust with the filling and bake for 15 minutes.
  • Lower the oven temperature to 200 degrees F (95 degrees C. Maintain the oven closed. Bake until the cheesecake is firm in the center, approximately 50 minutes. Turn off the oven; keep the cheesecake inside with the door slightly ajar for 1 hour. Take out from the oven and let it cool completely on a wire rack. Chill in the refrigerator for at least 2 hours.

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