Rating: 4.6 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A citrus cheesecake with a shortbread crust. It takes a long time of preparation but it is well worth the wait. If you can't find a vanilla bean, substitute 1/4 teaspoon vanilla extract for each 1 inch piece of bean. You can top with any of your favorite fruits or toppings, or eat it plain. Summertime fresh fruits are nice, or chocolate lovers can spread on a layer of fudge topping.

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
16
Yield:
1 - 9 inch springform pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon peel, and 1 teaspoon orange peel. Split a 1-inch piece of vanilla bean; scrape seeds into flour mixture. Cut in butter until mixture resembles course crumbs. Add 1 egg yolk; stir until all flour is moistened. Gather dough into ball, wrap in wax paper, and refrigerate for 1 hour and 30 minutes.

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  • Lightly butter a 9 inch springform pan. Roll dough on lightly floured surface to 1/8 inch thick; trim to a 10 inch circle. Reserve pastry trimmings. Press pastry circle into bottom and 1/2 inch up sides of a 9 inch buttered springform pan. Refrigerate 1 hour.

  • Preheat oven to 400 degrees F (200 degrees C). Bake crust for 20 minutes, until lightly browned. Cool on wire rack.

  • Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon peel and 1 1/2 teaspoons orange peel in large mixer on medium speed until light and fluffy, about 10 minutes. Split a 1 inch piece of vanilla bean and scrape seeds into cream cheese mixture. Beat in 5 eggs and 2 egg yolks, 1 at a time, on medium speed. Stir in cream.

  • Increase oven temperature to 500 degrees F (260 degrees C). Roll out reserved pastry trimmings on lightly floured board; cut into strips 2 inches wide. Pat strips up side of pan, pressing dough lightly to baked crust. Pour filling into crust. Bake 15 minutes.

  • Reduce oven temperature to 200 degrees F (95 degrees C). DO NOT OPEN OVEN DOOR! Bake until cheesecake is firm in center, about 50 minutes. Turn off oven; leave cheesecake in oven with door slightly open for 1 hour. Remove from oven, and cool completely on wire rack. Refrigerate at least 2 hours.

Nutrition Facts

475 calories; protein 8.8g; carbohydrates 35.3g; fat 34g; cholesterol 193.9mg; sodium 233mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 4 stars
05/22/2005
This cheesecake is delicious. I only gave it 4 stars because 500 degrees for 15 minutes made the top of the cheesecake very brown almost burnt. I had to cover the top with foil. Next time I'll try it at 400 degrees. Also I didn't bother with the pastry trimmings as stated in step 5 I used almost all of it in step one.This makes it much easier. Read More
(8)
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/21/2005
This cheesecake is delicious. I only gave it 4 stars because 500 degrees for 15 minutes made the top of the cheesecake very brown almost burnt. I had to cover the top with foil. Next time I'll try it at 400 degrees. Also I didn't bother with the pastry trimmings as stated in step 5 I used almost all of it in step one.This makes it much easier. Read More
(8)
Rating: 5 stars
08/18/2003
This is the best cheesecake it is the same as the famous "Lindy's" cheesecake from New York City. Read More
(7)
Rating: 5 stars
08/06/2003
This recipie was great!!! Using a graham cracker crust rather that the one given is great also! a little less citrus zest as well 1 tsp is all! But iver all delicious!! Read More
(7)
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Rating: 5 stars
09/13/2004
Next to Lindsy Newyork cheesecake this come next. This cheesecake is wonderful. Read More
(4)
Rating: 4 stars
08/01/2007
This cheesecake is very good. I had the same trouble with the top getting a bit too brown. I also found the crust a bit hard to handle. My cheesecake didn't cook through 100% but I feel that might be the fault of my oven. Overall very tasty (though one can't eat too much at once!) Read More
(3)
Rating: 4 stars
11/23/2009
Well this was a lot of work! But it was my first homemade cheesecake so maybe they are all like this. It turned out very good. The crust however was very overcooked. Next time I am going to skip the first part of baking the crust or cut the time in half because the crust in the end was a dark brown and dry. The cheesecake baked well though and had a very light taste and texture. Very good but again a lot of work. Read More
(2)
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Rating: 5 stars
08/08/2007
This recipe was absolutely delicious! My husbad ate half the cheesecake in one evening while I finished the remainder off by lunch the next day! Now that I've found this cheesecake I better up my workouts to twice a day...:-P Thanks again for this fantastic recipe! Read More
(2)
Rating: 4 stars
06/10/2013
The citrus notes are delightful-I substituted lime zest for the lemon and the result was quite satisfactory. I definitely agree that the baking time or temp needs to be reduced since I had to shave all the sides off since they were nicely burnt. I ended up having way too much filling; I don't know if that was a personal problem or a recipe issue.:) Read More
Rating: 5 stars
07/03/2016
This cheesecake has always been the family's favorite! Been making this on special occasions. Thanks for this recipe! Read More