Cheesecake

From The Good Housekeeping Illustrated Cookbook. 

3/4 cup butter, softened

all-purpose flour

sugar

3 egg yolks

grated peel of 2 lemons

5 8-oz packages cream cheese

5 eggs

1/4 cup heavy or whipping cream

1 Tbsp grated orange peel (optional)

1/4 tsp salt

1. With an electric mixer at low speed, beat butter, 1-1/4 cups flour, 1/4 cup sugar, 1 egg yolk, and half the lemon peel until dough is well mixed.

2. Cover with plastic wrap and refrigerate for 1 hour.

3. Preheat oven to 400 degrees. Press 1/3 of the dough into the bottom of a 10-inch springform pan. Bake 8 minutes; allow to cool.

4. Turn oven to 475 degrees. With mixer at medium speed, beat cream cheese until smooth. Mix in 1-3/4 cups of sugar until smooth.

5. With mixer at low speed, beat in 3 Tbsp flour and remaining ingredients. Beat on high speed for 5 minutes.

6. Press the rest of the dough around the sides of the pan to within 1-inch of the top. Pour in cheese mixture. Bake 12 minutes; turn oven down to 300 degrees and bake 35 minutes. Turn off oven and leave in for 30 minutes. Remove and cool in pan on rack. Refrigerate.