Lindy's New York deli cheesecake recipe

Make the cheesecake base
In a bowl, combine 1 cup of the flour with 1/4 cup of the sugar, 1 teaspoon of the lemon zest, and 1/4 teaspoon of the vanilla. Form a well in the center and add 1 egg yolk and the butter. Using a fork, work the ingredients to make a dough, adding up to 2 tablespoons of water, if necessary, to make a the dough pliable. Shape the dough into a ball, cover with plastic wrap and refrigerate for 1 hour.

Preheat the oven to 400 degrees F (200 degrees C). Butter the sides and bottom of a 9-inch spring-form pan.

Make the cheesecake filling
In a mixer bowl combine the cream cheese, the sugar, flour, lemon zest and orange zest and beat well.

Add the whole eggs (one at a time, mixing well after each addition), then add the egg yolks (again, one at a time, mixing after each addition). Add the vanilla essence and heavy cream and beat well.

Assemble and bake the cheesecake
Roll out one-third of the dough on a floured surface (Note that the dough at this stage will  be very moist and fragile). Roll the dough in several pieces (the size does not matter) and then press them with your hands evenly on the bottom of the prepared pan.

Bake for 15 minutes, until golden. Remove from the oven and place on a wire rack to cool.

Roll out the remaining dough in pieces and shape them so that they fit the sides of the pan, placing a piece at a time. Make sure that the side of the pan is evenly covered with no holes in the crust.

Increase the oven temperature to 550 degrees F (290 degrees C).

Pour the cream cheese mixture into the crust and bake for 12-15 minutes. Reduce the oven temperature to 200 degress F (145 degrees C) and bake for 1 hour more.

Turn the oven off, open the door completely and let the cheesecake in the oven until completely cool.