Don't let crust application get to you. After you have done it several times it will become second nature, besides your friends will beg you for encore after encore. Its well worth the trouble and produces a lovely cheese cake,


  • 1 cuo plus 3 tbs all-puroose flour
  • 2 cups sugar
  • 2 1/2 tsp. grated lemon rind
  • 1/2 tsp. vanilla extract
  • 3 egg yolks 1/2 cup (1 stick) unsalted butter ,softened
  • 2 1/2 pounds ( 5 large packages) packages cream cheese,softened
  • 1 1/2 tsp. grated orange zest
  • 5 whole eggs
  • 1/4 cup heavy cream


In a bowl,combine 1 cup of the flour with 1/4 cup of the sugar,1 tsp. of the lemon zest and 1/4 tsp. of the vanilla.Form a well in the center and add one yolk and all of the butter.Work with a fork to make a dough. Add up to 2 tbs. water,if necessary, to make a pliable dough. Form into a ball,cover with plastic wrap,and refrigerate for 1 hour.

Preheat the oven to 400*F.. Butter the sides and bottom of a 9-inch springform pan.

In the bowl of a mixer,combine the cream cheese,the remaining 1 3/4 cups sugar 3 tbs. flour,1 1/2 tsp. lemon zest and all of the orange zest and beat well.Add the 5 whole eggs,the remaining 2 egg yolks,and the remaining 1/4 tsp vanilla and beat well.

Roll out 1/3 of the chilled dough on a floured surface;the dough will be very moist and fragile. Roll it out in pieces and evenly press them,with your hands into the bottom of the prepared pan. Don't worry if it looks like it is going to fall apart. Bake until golden,15 minutes and cool in the pan on a wire rack.

Roll out the remaining dough in pieces and evenly shape them to fit the sides of the pan,a piece at a time.Make sure there are no holes in the crust and try to keep the edges neat.

Increase the oven temp to 550*F. Put the cream cheese mixture into the crust. Bake for 12 to 15 min. Reduce the heat to 200*F. and continue baking for 1 hour. Turn off the heat and keep the oven door open wide. Let the cake cool in the oven for 30 min. Serves 8 to 10 generously

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Submitted 6/13/05.
Source: Molloy O Neal's NEW YORK COOKBOOK
Submitted By: Eileen Werth
Lindy's New York Style Cheesecake