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Lindy's Cheesecake

  Yield/Servings: 12 portions  
Cheese filling:
1 1/2 pounds cream cheese
1 3/4 cups sugar
3 tbs. flour
1 1/2 tsp. orange rind, grated
1 1/2 tsp. lemon rind, grated
5 eggs
2 egg yolks
1/4 cup heavy cream
Pinch of vanilla bean (inside pulp) or 1/4 tsp. vanilla extract
Cookie dough pastry:

1 cup sifted flour
1/4 cup sugar
1 tsp. grated lemon rind
pinch of vanilla bean (inside pulp)
1 egg yolk
1/2 cup butter
Combine cheese, sugar, flour, orange and lemon rinds, and vanilla. Add eggs and egg yolks, one at a time, stirring lightly after each addition. Stir in cream.

To make pastry:

Combine flour, sugar, lemon rind and vanilla. Make a well in center and add egg yolk and butter. Work together quickly with hands until well blended. Wrap in waxed paper and chill thoroughly in refrigerator, about 1 hour.

Roll out 1/8 inch thick and place over oiled bottom of 9 inch spring-form pan. Trim off the dough by running a rolling pin over sharp edge. Bake at 350 degree for 10-12 minutes, or until a light gold. Cool.

Butter sides of cake from and place over base. Roll remaining dough 1/8 inch thick and cut to fit the sides of the oiled band. Fill form with cheese mixture and bake at 500 degree for 12-15 minutes. Reduce temperature to 200 degree and continue baking 1 hour. Let the cake cool for at least 2 hours before cutting. Yield: 12 portions.
Submitted by: Marietta Hood River,   Oregon USA

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