Karen's Secret Cheesecake

My favorite Cheesecake served at recent family Christmas celebrations. My Niece, Karen, is the one who introduced us to this luscious dessert.

• Ready In: 6 hrs
• Serves: 12
• Yields: 12

Ingredients

• 1⁄4 lb unsalted butter, room temperature
• 1⁄4 cup sugar
• 1  egg
• 1 1⁄2 cups flour
• 5 (8 ounce) packages cream cheese, room temperature
• 1 3⁄4 cups sugar
• 3  tablespoons flour
• 2  teaspoons lemon peel
• 1 1⁄2 teaspoons  orange rind
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon vanilla
• 5  eggs, room temperature
• 2  egg yolks, room temperature
• 1⁄4 cup sour cream

Directions

1. Beat the butter and sugar in a medium mixing bowl with electric mixer on medium speed until light and fluffy, about 2 minutes.
2. Add the egg and flour and mix until a smooth dough is formed.
3. With your hands, shape it into a ball and flatten it into a disc.
4. Wrap it in plastic wrap and refrigerate it until it's firm.
5. Remove the sides from the springform pan (10 1/2" or 9 1/2") and press one third of the pastry evenly over the bottom.
6. Place on baking sheet and bake in 400F oven for 6 minutes or until golden.
7. Remove from the oven and cool.
8. Increase oven temperature to 500°F.
9. Butter the sides of the springform pan and attach it to the bottom.
10. Press the remaining pastry about two thirds up the sides.
11. Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and fluffy, stopping to scrape down the sides of the bowl occasionally.
12. Gradually add the sugar, flour, lemon and orange peel, salt and vanilla, beating constantly.
13. Add eggs and yolks one at a time, beating well after each egg.
14. Scrape the bowl one or two more times.
15. Add in the sour cream; the mixture will be thin.
16. Pour it into the pastry-lined springform pan.
17. Place the pan on a baking sheet.
18. Bake it in the oven at 500F for 8 minutes or until the top is golden.
19. Reduce the oven temperature to 200F (don't open the oven!) and continue to bake it for 1 hour or until the center jiggles slightly.
20. When finished cooking, shut off the open, prop the door open, and let the cheesecake sit in the oven for about 3 or 4 hours.
21. Once it's finished cooling, wrap it with plastic wrap and refrigerate it several hours or overnight.
22. Remove the sides of the springform pan.
23. Now you can add whatever glaze, ganache, or other spread you desire over the top of the cheesecake.
24. Keep it refrigerated until serving time!