Ingredients

1 cup plus 3 tablespoons flour
2 cups sugar
2 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla
3 egg yolks
1/2 cup unsalted butter, softened
2 1/2 pounds cream cheese, softened
1 1/2 teaspoons grated orange zest
5 eggs
1/4 cup heavy whipping cream

Directions

Combine 1 cup flour with 1/4 cup sugar, 1 teaspoon lemon zest and 1/4 teaspoon vanilla. Form a well and add 1 egg yolk and all of the butter. Work to make a dough. Add up to 2 tablespoons of water, if necessary to make a pliable dough. Form into a ball, cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 400 degrees; butter the sides and bottom of a 9-inch springform pan.

Combine cream cheese, remaining sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon zest and orange zest; beat well. Add 5 eggs, 2 egg yolks and remaining 1/4 teaspoon vanilla. Add heavy cream and beat well.

Roll out 1/3 of chilled dough on a floured surface; the dough will be very moist and fragile. Roll it out in pieces and evenly press them into the bottom of the prepared pan. Don't worry if it looks like its going to fall apart. Bake until golden, about 15 minutes; cool on wire rack. Roll out remaining pieces and evenly shape them to fit the sides of the pan, a piece at a time. Make sure that there are no holes in the crust.

Increase oven temperature to 550 degrees. Pour cream cheese into crust. Bake for 12-15 minutes. Reduce heat to 200 degrees and continue baking for 1 hour. Turn off the heat and keep oven door ajar. Let cake cool in the oven for 30 minutes. Makes 10 servings.

Each serving contains 769 calories; 55 gm fat; 372 mg sodium; 327 mg cholesterol.