Lindy's New York Style Cheesecake

Directions

1. For the crust: Mix flour, sugar and lemon zest in a medium bowl. Make a well in the center. Add in vanilla, egg yolk and butter; then, with pastry blender or possibly fork, work liquid ingredients into dough, adding water as needed so dough holds together. Shape into a ball, wrap in plastic wrap and chill 1 hour.
2. Preheat oven to 400 degrees. Butter the bottom and sides of a 9-inch springform pan and set aside.
3. On a floured surface, roll one-third of the dough into a 9-inch round and ease into pan. Dough is fragile; do not worry if it breaks, simply piece together again, pressing firmly over bottom of pan. Bake 15 min till golden brown, then cold in pan on wire rack.
4. Roll remaining dough in pcs and fit around sides of pan, one piece at a time, pressing seams all around and keeping edges as neat as possible.
5. For the filling: Raise oven temperature to 550 degrees. Beat cheese, sugar, flour and lemon and orange zests in a large electric mixer bowl at medium speed till smooth. Beat in Large eggs and egg yolks, then vanilla and cream. Pour into crust and bake on heavy-duty baking sheet for 12-15 min.
6. Reduce oven temperature to 200 degrees and bake 1 hour longer. Turn oven off, open door wide and cold cheesecake in oven for 30 min. Remove from oven.
7. Refrigeratethoroughly before serving.
8. NOTES : The smooth, rich cheesecake served in the 1940s at Lindy's restaurant in New York City became the defining "New York style" which set a standard for its competitors, according to Molly O'Neill, author of "The New York Cookbook" (1992).