Creamy, smooth, rich and dense vanilla bean cheesecake laced with citrus in a pastry crust.

New York Cheesecake

2 vanilla beans
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 large egg yolk
1/2 cup butter
1/4 teaspoon salt
5 (8-ounce) packages cream cheese
1 3/4 cups granulated sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons grated orange peel
1 1/2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
5 large eggs
2 large egg yolks
1/4 cup heavy cream

1. Split 2 vanilla beans lengthwise, scrape the seeds into a medium bowl, and stir in 1 cup flour, 1/4 cup sugar, and 1 teaspoon grated lemon peel. Add in one egg yolk, diced butter, and salt. Knead the mixture until it just forms a dough. Flatten the dough into a round and chill, wrapped in wax paper, for 1 hour.
2. Remove the sides of a 9-inch springform pan, and lightly oil the bottom of the pan. Press two-thirds of the dough, about 1/8-inch thick, onto the bottom of the pan. Bake in a 400°F (205°C) oven for 10 to 12 minutes, or until golden brown; remove from oven and chill.
3. Meanwhile butter the sides of the pan, attach to the bottom, and press the remaining dough, 1/8-inch thick, to the side, sealing to the bottom crust. Set aside.
4. In a large bowl, cream together cream cheese with 1 3/4 cup sugar, slowly add in 3 tablespoons flour, grated orange peel. 1 1/2 teaspoon grated lemon peel, and vanilla until the mixture is smooth. Gradually add in eggs and 2 additional egg yolks, one at a time, beating lightly after each addition. Stir in cream.
5. Pour the filling into the prepared crust and bake in a 500°F (260°C) oven for 12 minutes. Reduce temperature to 200°F (95°C) and bake for 60 minutes more.
6. Cool in the pan on a rack.
7. Chill, and then remove the sides.

Makes 12 servings.