MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lindy's Cheesecake
 Categories: Pastry, Dairy, Desserts
      Yield: 1 servings
 
           Crust:
      1 c  Flour
      1 ts Lemon zest
    1/2 c  Unsalted butter, cut into bi
           Filling:
  1 3/4 c  Sugar
  1 1/2 ts Orange zest
    1/2 ts Vanilla
      2    Lg Egg yolks
      2    Vanilla bean
    1/4 c  Sugar
      1    Lg Egg yolk
    1/4 ts Salt
  2 1/2 lb Cream cheese, softened
      3 tb Flour
  1 1/2 ts Lemon zest
      5    Lg Eggs
    1/4 c  Heavy cream
 
  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.
  from Lindy's restaurant, NY. A 1951 Gourmet Mag. favorite
 
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