Name: Grandmother's Cheesecake
Prep time: 30 min
Cook time: 60 min
Yield: 16
Ingredients: 1 cup all-purpose flour; 1/4 cup white sugar; 1 teaspoon grated lemon zest; 1 teaspoon grated orange zest; 1/2 vanilla bean; 1/2 cup unsalted butter; 1 egg yolk; 5 (8 ounce) packages cream cheese, softened; 1 3/4 cups white sugar; 3 tablespoons all-purpose flour; 1 1/2 teaspoons grated lemon zest; 1 1/2 teaspoons grated orange zest; 1/2 vanilla bean; 5 eggs; 2 egg yolks; 1/4 cup heavy cream

Grandmother's Cheesecake

⏱️ Ready in 1h 30m 🥄 Prep 30 min 🔥 Cook 1h 👥 16 servings 👁️ 34 views

A citrus cheesecake with a shortbread crust. It takes a long time of preparation but it is well worth the wait. If you can't find a vanilla bean, substitute 1/4 teaspoon vanilla extract for each 1 inch piece of bean. You can top with any of your favorite fruits or toppings, or eat it plain. Summertime fresh fruits are nice, or chocolate lovers can spread on a layer of fudge topping.

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🔗 Recipe adapted from AllRecipes

👨‍🍳 Instructions

In a large bowl, combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon peel, and 1 teaspoon orange peel.

Split a 1-inch piece of vanilla bean; scrape seeds into flour mixture.

Cut in butter until mixture resembles course crumbs.

Add 1 egg yolk; stir until all flour is moistened.

Gather dough into ball, wrap in wax paper, and refrigerate for 1 hour and 30 minutes.

Lightly butter a 9 inch springform pan.

Roll dough on lightly floured surface to 1/8 inch thick; trim to a 10 inch circle.

Reserve pastry trimmings.

Press pastry circle into bottom and 1/2 inch up sides of a 9 inch buttered springform pan.

Refrigerate 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Bake crust for 20 minutes, until lightly browned.

Cool on wire rack.

Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon peel and 1 1/2 teaspoons orange peel in large mixer on medium speed until light and fluffy, about 10 minutes.

Split a 1 inch piece of vanilla bean and scrape seeds into cream cheese mixture.

Beat in 5 eggs and 2 egg yolks, 1 at a time, on medium speed.

Increase oven temperature to 500 degrees F (260 degrees C).

Roll out reserved pastry trimmings on lightly floured board; cut into strips 2 inches wide.

Pat strips up side of pan, pressing dough lightly to baked crust.

Pour filling into crust.

Bake 15 minutes.

Reduce oven temperature to 200 degrees F (95 degrees C).

DO NOT OPEN OVEN DOOR!

Bake until cheesecake is firm in center, about 50 minutes.

Turn off oven; leave cheesecake in oven with door slightly open for 1 hour.

Remove from oven, and cool completely on wire rack.