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Add a photoServings: 8
Ingredients
- 1 c. Flour
- 1 x Egg yolk
- 1/4 c. Sugar
- 1/4 c. Butter
- 1 1/2 tsp Lemon zest, grated Ice water, as needed
- 1/2 tsp Vanilla
- 40 ounce Cream cheese
- 1 1/2 tsp Lemon zest
- 1 3/4 c. Sugar
- 1 1/2 tsp Orange zest
- 3 Tbsp. Flour
- 1/2 tsp Vanilla
- 5 x Egg
- 1/4 c. Heavy cream
- 2 x Egg yolk
Directions
- Preheat oven to 400 degrees. Prepare dough by combining flour, sugar, lemon zest and vanilla. Make a well in the center and add in the egg yolk and butter. Work together quickly with pastry blender or possibly hands. Add in 1 to 2 Tbsp. ice water if necessary to bind dough. Wrap dough in waxed paper and refrigeratethoroughly, at least one hour.
- Remove ring from springform pan. Roll one-third of the dough 1/8 inch thick and place over bottom of pan. Trim the edge and bake in pre- heated oven 12-15 min till a light golden. Cold. Place the springform sides over the baked base. Roll the remaining dough 1/8 inch thick and cut to fit the sides of the pan, pressing firmly to fit and seal the base. Trim the dough to come only 3/4 inches up the sides.
- Turn oven up to 550 degrees.
- Cream cheese with sugar and flour till smooth. Add in Large eggs and two addi- tional yolks one at a time and blend. Add in the flavorings and cream, mix well, and pour into prepared springform. Bake at 550 degrees for 10 to 12 min, then reduce temperature to 200 degrees and continue to bake for one hour. Cold the cake to room temperature before glazing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 8 servings | |
| Calories 851 | |
| Calories from Fat 516 | 61% |
| Total Fat 58.6g | 73% |
| Saturated Fat 32.73g | 131% |
| Trans Fat 0.0g | |
| Cholesterol 293mg | 98% |
| Sodium 536mg | 22% |
| Potassium 260mg | 7% |
| Total Carbs 70.49g | 19% |
| Dietary Fiber 0.6g | 2% |
| Sugars 54.89g | 37% |
| Protein 13.94g | 22% |
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