Ingredients
3/4 cup all-purpose flour1/4 cup sugar1/4 cup finely chopped pecans1 teaspoon grated lemon zest6 tablespoons cold butter1 large egg yolk1/2 teaspoon vanilla extractFILLING:5 packages (8 ounces each) cream cheese, softened1-3/4 cups sugar3 tablespoons all-purpose flour1 teaspoon vanilla extract1/4 teaspoon salt4 large eggs2 large egg yolks1/4 cup heavy whipping cream
Preparation
In a bowl, combine the flour, sugar, pecans and lemon zest, cut in butter until crumbly. Combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of a greased 10-in. springform pan. Bake at 400° for 8-11 minutes or until edges are lightly browned. Cool on a wire rack.
Fill a 13x9-in. baking dish with 8 cups water; place on lowest oven rack. Reduce heat to 325°.
In a bowl, beat cream cheese until smooth. Gradually beat in sugar. Add the flour, vanilla and salt. Lightly beat eggs and egg yolks; add to cream cheese mixture just until blended. Beat in cream just until combined. Pour over crust.
Bake on middle rack at 325° for 70-75 minutes or until center is almost set (top of cheesecake will crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
