NEW YORK CHEESECAKE

NEW YORK CHEESECAKE
CRUST
- One (1) cup all-purpose flour
- Quarter (1/4) cup sugar
- One (1) teaspoon grated lemon zest
- One (1) egg yolk
- Eight (8) tablespoons butter, softened
- Two (2) tablespoons water

FILLING
- Forty (40) ounces cream cheese, softened
- One and Half (1 1/2) cup sugar
- Three (3) tablespoons all-purpose flour
- Two (2) teaspoons grated lemon zest
- Five (5) eggs
- Two (2) egg yolks
- Half (1/2) teaspoon vanilla extract
- Quarter (1/4) cup heavy cream

Directions:
For Crust:
Mix the flour, sugar, and lemon zest in a large bowl. Add the egg yolk and butter and blend with a fork. Work the mixture, adding a few drops of water at a time, until a dough is formed. Form into a ball, cover, and refrigerate for 1 hour.Roll one third of the dough on a floured surface into a 9 inch (23 cm) round and ease it into the bottom of a buttered 9 inch spring-form pan. This dough is fragile, so if it breaks just patch it back together. Roll the remaining dough in pieces and fit it against the sides of the pan, pressing the seams together as you go.

For The Filling:
Beat the cheese, sugar, flour, and lemon zest in a large bowl until smooth. Beat in the eggs and yolks, followed by the vanilla and cream. Pour the cheese mixture into the crust and place on a heavy-duty baking sheet. Bake in a preheated 550F (290C) oven for 15 minutes. Reduce the oven temperature to 200F (90C) and bake 1 hour.Turn the oven off, open the oven door, and allow the cheesecake to cool for 30 minutes. Cake may be served chilled or at room temperature.