Ingredients
1/2 cup butter, softened1/3 cup sugar1 large egg yolk1/2 teaspoon vanilla extract1-1/4 cups all-purpose flour1 teaspoon grated lemon zestFILLING5 packages (8 ounces each) cream cheese, softened1-3/4 cups sugar3 tablespoons all-purpose flour1-1/2 teaspoons grated lemon zest1-1/2 teaspoons grated orange zest1/4 teaspoon vanilla extract5 large eggs, lightly beaten2 large egg yolks, lightly beaten1/4 cup heavy whipping creamTOPPING1-1/2 cups sour cream3 tablespoons sugar1 teaspoon vanilla extract
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon zest; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle.
Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll half the dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan.
Place on a baking sheet. Bake at 400° for 6-8 minutes or until lightly browned. Cool completely on a wire rack.
Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal.
For filling, in another large bowl, beat the cream cheese, sugar, flour, lemon and orange zest and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet.
Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.
