NEW YORK CHEESECAKE

CRUST:

1 C. FLOUR

1/3 C. SUGAR

1/2 TSP. VANILLA

8 TBSP. SOFTENED BUTTER

1 EGG YOLK

FILLING:

24 OZ. CREAM CHEESE SOFTENED

1 C. SUGAR

4 EGGS

3 TBSP. SOUR CREAM

1 TSP. GRATED LEMON RIND

2 TBSP. FLOUR

1/2 TSP. VANILLA

DIRECTIONS:

CRUST:

COMBINE FLOUR, SUGAR, AND

VANILLA IN LARGE MIXING BOWL.

                                      MIX IN THE BUTTER AND EGG YOLK UNTIL MIXTURE FORMS A SOFT DOUGH.

                                    ADD A SMALL AMOUNT OF COLD WATER IF DOUGH IS TOO DRY. (DO NOT OVER MIX.)

CHILL DOUGH 1 HOUR IN REFRIGERATOR.

PREHEAT OVEN TO 4O0º.

                   GREASE THE BOTTOM AND SIDES OF A 9-INCH SPRING FORM PAN.

ROLL DOUGH OUT ON A FLOURED BOARD.

                                    USING THE BOTTOM OF THE PAN AS A GUIDE, CUT A CIRCLE OUT OF THE DOUGH.

                   PRESS THE CIRCLE OF DOUGH ONTO THE BOTTOM OF THE PAN.

                                 PRESS THE REST OF THE DOUGH EVENLY ONTO THE SIDES OF THE PAN.

BAKE THE DOUGH 15 MINUTES.

REMOVE FROM OVEN.

REDUCE THE OVEN TEMPERATURE TO 275º

FILLING:

                              BEAT THE CREAM CHEESE WITH AN ELECTRIC MIXER UNTIL SMOOTH.

                                         BEAT IN SUGAR, EGGS, SOUR CREAM, LEMON RIND, FLOUR, AND VANILLA.

POUR CREAM MIXTURE INTO COOLED CRUST.

BAKE AT 275º ONE HOUR.

                        TURN OFF OVEN AND LET CHEESECAKE SIT IN OVEN FOR 15 MINUTES.

REMOVE FROM OVEN.

COOL COMPLETELY BEFORE SERVING.