About this recipe:This is a decadent cheesecake flavoured with real vanilla bean. The lemon and orange zest help to lift the flavours, but don't lend a powerful citrus taste. This is an arduous cheesecake recipe, but well worth the effort!
125g plain flour
4 tablespoons caster sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 vanilla bean
110g unsalted butter
1 egg yolk
5 1/2 (200g) tubs cream cheese, softened
350g caster sugar
3 tablespoons plain flour
1 1/2 teaspoons grated lemon zest
1 1/2 teaspoons grated orange zest
1/2 vanilla bean
2 egg yolks
4 tablespoons double cream
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In a large bowl, combine 125g flour, 4 tablespoons sugar, 1 teaspoon lemon zest and 1 teaspoon orange zest. Split a 2.5cm piece of vanilla bean; scrape seeds into flour mixture. Rub in butter until mixture resembles course crumbs. Add 1 egg yolk; stir until all flour is moistened. Gather dough into ball, wrap in greaseproof paper, and refrigerate for 1 hour and 30 minutes.
Lightly butter a 23cm springform cake tin. Roll dough on lightly floured surface to 3mm thick; trim to a 25cm circle. Reserve pastry trimmings. Press pastry circle into bottom and 1cm up sides of tin. Refrigerate 1 hour.
Preheat oven to 200 C / Gas 6. Bake base for 20 minutes, until lightly browned. Cool on wire rack.
Beat cream cheese, 350g sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon zest and 1 1/2 teaspoons orange zest in large mixer on medium speed until light and fluffy, about 10 minutes. Split a 2.5cm piece of vanilla bean and scrape seeds into cream cheese mixture. Beat in 5 eggs and 2 egg yolks, 1 at a time, on medium speed. Stir in cream.
Increase oven temperature 260 C / Gas 10. Roll out reserved pastry trimmings on lightly floured board; cut into strips 5cm wide. Pat strips up side of tin, pressing dough lightly to baked base. Pour filling into tin. Bake 15 minutes.
Reduce oven temperature to 100 C / Gas 1/4. DO NOT OPEN OVEN DOOR! Bake until cheesecake is firm in centre, about 50 minutes. Turn off oven; leave cheesecake in oven with door slightly open for 1 hour. Remove from oven, and cool completely on wire rack. Refrigerate at least 2 hours.