This is my dear friend, Debbie's, recipe, and this is her husband's favorite cheesecake. The recipe makes a dense and luscious, New York-style cheesecake with a pastry crust. It is fantastic served with fresh berries, but it is wonderful without any topping as well. According to Debbie, the crust is a little temperamental. Don't worry if it doesn't look perfect, just patch it as necessary. Once the cheesecake is filled and baked, no one will know the difference.
Preheat oven to 400.
Take all the cold stuff out of the fridge and let it come to room temp.
1 Cup flour, sifted
1/4 Cup sugar
1/2 tsp vanilla
1 egg yolk
1/4 Cup softened butter
5 8 oz pkg cream cheese
1 3/4 Cup sugar
3 tbl flour
a few drops of lemon juice
1/4 tsp vanilla
2 egg yolks
1/4 cup heavy cream
Make Crust: Combine flour, sugar, and vanilla. Add egg yolk and butter. Mix with fingertips until combined and dough sticks together. Form into a ball, wrap, and refrigerate 1 hour.
Lightly grease bottom and sides of 9" springform pan. Disassemble pan.
Roll 1/3 of dough directly onto the bottom of the pan and trip even with the edge. Bake 8-10 minutes or until golden; cool.
Divide remaining dough into 3 parts. Roll each into a strip. Assemble pan and press strips to sides of pan to line completely. Trim to 3/4 the height of the pan. Refrigerate.
Preheat oven to 500.
Make Filling: Beat until combined- cheese, sugar, flour, lemon juice and vanilla. Add eggs and yolks one at a time, beating after each addition until just combined. Beat in cream until just combined. Pour into pan.
Bake 10 minutes.
Reduce temperature to 250 and bake 1 1/2 hours longer.
Cool in pan on wire rack. Refrigerate at least 3 hours.