Recipe(tried): Almost Lindy's Cheesecake (using lemon and orange zest)

ALMOST LINDY'S CHEESECAKE

FOR THE CRUST:
1 cup flour
1/4 cup sugar
1 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla
1 egg yolk
1/4 cup butter
Ice water, as needed

FOR THE FILLING:
5 packages (8 ounces each) cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
5 eggs plus 2 egg yolks
1 1/2 teaspoons lemon zest
1 1/2 teaspoons orange zest
1/2 teaspoon vanilla
1/4 cup heavy (whipping) cream

TO PREPARE THE DOUGH:
Combine 1 cup flour, 1/4 cup sugar, lemon zest and 1/2 teaspoon vanilla. Make a well in the center and add the 1 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.

TO MAKE THE CRUST:
Preheat oven to 400 degrees F.

Remove ring from a springform pan. Roll one-third of the dough 1/8-inch thick and place over bottom of pan. Trim the edge.

Bake in preheated oven 12-15 minutes until a light golden brown. Set on a rack to cool. Turn oven up to 550 degrees F.

Place the springform sides over the cooled 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. Set aside.

TO PREPARE THE FILLING:
Cream the cream cheese with 1 3/4 cups sugar and 3 tablespoons flour until smooth. Add eggs and 2 egg yolks one at a time and blend. Add the flavorings and heavy cream; mix well. Pour the filling into prepared crust in the pan.

Bake at 550 degrees F for 10 to 12 minutes, then reduce temperature to 200 degrees F and continue to bake for 1 hour. Let cool (in the pan) on a rack, then cover and refrigerate overnight.

TO SERVE:
Remove cake from pan. Let warm slightly at room temperature for 1 hour. Cut cake into slices and serve.

Makes 8 servings