Grandmother's Cheesecake

Recipe View 5 mins Make the Crust: In a large bowl, whisk together the flour, sugar, lemon zest, and orange zest. Scrape in the seeds from 1/2 vanilla bean (if using). (5 minutes)

Recipe View 5 mins Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 2 mins Add the egg yolk and stir until just combined. The dough should come together into a ball. (2 minutes)

Recipe View 1 hrs 30 mins Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or up to 2 hours. (1 hour, 30 minutes)

Recipe View 2 mins Prepare the Pan: Lightly butter a 9-inch springform pan. (2 minutes)

Recipe View 10 mins Roll out the chilled dough on a lightly floured surface to a 1/8-inch thickness. Trim to a 10-inch circle. (10 minutes)

Recipe View 30 mins Press the pastry circle into the bottom and about 1/2 inch up the sides of the prepared springform pan. Refrigerate for 30 minutes. (30 minutes)

Recipe View 10 mins Pre-bake the Crust: Preheat oven to 400°F (200°C). (10 minutes)

Recipe View 20 mins Bake the crust for 20 minutes, or until lightly golden brown. Let cool completely on a wire rack. (20 minutes)

Recipe View 10 mins Make the Filling: In a large bowl, beat the softened cream cheese, sugar, flour, lemon zest, and orange zest with an electric mixer on medium speed until light and fluffy. (10 minutes)

Recipe View 1 mins Scrape in the seeds from the remaining 1/2 vanilla bean (if using). (1 minute)

Recipe View 5 mins Beat in the eggs and egg yolks, one at a time, until well combined. Stir in the heavy cream. (5 minutes)

Recipe View 2 mins Assemble and Bake: Increase oven temperature to 500°F (260°C). (2 minutes)

Recipe View 2 mins Pour the cream cheese filling into the cooled crust. (2 minutes)

Recipe View 15 mins Bake for 15 minutes. (15 minutes)

Recipe View 50 mins Reduce oven temperature to 200°F (95°C). Do not open the oven door! Bake for 50 minutes, or until the cheesecake is set but still slightly jiggly in the center. (50 minutes)

Recipe View 1 hrs Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This allows the cheesecake to cool gradually and prevents cracking. (1 hour)

Recipe View 30 mins Remove from the oven and cool completely on a wire rack. (30 minutes)

Recipe View 2 hrs Refrigerate for at least 2 hours, or preferably overnight, before serving. (2 hours)