Lindy's Cheesecake

Ingredients

For the Crust
-1 cup flour
-8 tbsp. unsalted butter, cubed
-1⁄4 cup sugar
-1 tsp. lemon zest
-1⁄4 tsp. salt
-1 egg yolk
-1⁄2 vanilla bean, seeds scraped and reserved

For the Filling
-2 1⁄2 lb. cream cheese, softened
-1 1⁄4 cups sugar
-3 tbsp. flour
-1 1⁄2 tsp. orange zest
-1 1⁄2 tsp. lemon zest
-1⁄2 tsp. vanilla extract
-5 whole eggs, plus 2 yolks
-1⁄4 cup heavy cream

Directions

For the crust: 

Combine flour, butter, sugar, zest, salt, yolk, and vanilla seeds in a bowl; rub with fingers until dough forms. Form dough into 2 rounds; wrap each in plastic wrap. Chill for 1 hour. Press 1 dough round onto bottom of a 9" springform pan; pull off pieces from remaining dough and press around sides of pan. Set aside.

For the filling: 

Heat oven to 500°. Beat cream cheese, sugar, flour, zests, and vanilla in a large bowl on medium-high speed of a hand mixer until smooth. Add eggs and yolks, one at a time, beating after each addition, until smooth; stir in cream. Pour filling into pan, and bake until top begins to brown, about 15 minutes. Reduce heat to 200°, and bake until just set, about 1 hour more. Transfer to a rack, and let cool completely. Cover and refrigerate at least 8 hours or overnight. Remove cake from pan and cut into slices to serve.