---------- Recipe via Meal-Master (tm) v8.05
 
      Title: New York Cheesecake
 Categories: Cakes
      Yield: 10 Servings

-----------------------------------PASTRY-----------------------------------
      1 c  Flour; sifted
    1/4 c  Sugar
      1 ts Lemon peel; finely grated
      1 ts Orange peel; finely grated
    1/2 c  Butter
           Egg yolk
    1/4 ts Vanilla

----------------------------------FILLING----------------------------------
  2 1/2 lb Cream cheese
  1 3/4 c  Sugar
      3 tb Flour
  1 1/2 ts Lemon peel; fine grated
  1 1/2 ts Orange peel; fine grated
    1/4 ts Vanilla
      5    Eggs
      2    Egg yolks
    1/4 c  Cream
 
  Combine flour, sugar, and peels in large bowl. Cut in butter until
  texture of coarse crumbs. Stir in yolk and vanilla to form a soft
  dough. Chill at least 1 hour.

  Preheat oven to 400°F. Roll pastry on floured board to 1/8" thick.
  Cut out a 9" circle; refrigerate the trimmings. Place the circle of
  dough over the bottom of a greased 9" springform pan. Bake until
  golden, about 20 minutes. Let cool.

  Filling:

  Beat cream cheese with the sugar, flour, lemon and orange peel, and
  vanilla with an electric mixer. Add eggs and yolks, one at a time,
  beating thoroughly after each addition. Stir in the cream. Increase
  oven temperature to 550°F. Grease sides of springform pan. Roll out
  the reserved pastry trimmings and cut into strips 2" wide. Pat into
  place against the sides of the pan, pressing an edge into the
  bottom crust. Fill immediately with the cream cheese mix. Bake
  12 minutes. Reduce temperature to 200°F; bake for 1 hour. Let cake
  cool on wire rack. Refrigerate for at least 2 hours before serving.
 
  Recipe by Belle Bestor (DFPF73A)
 
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