Tangerine Cheesecake

Crust
1 cup flour, unsifted
1/4 cup granulated sugar
1 tablespoon tangerine rind, grated
1/2 cup butter
1 egg yolk
1/2 teaspoon vanilla extract

Preheat oven to 400 degrees F.

Mix flour, sugar and grated tangerine rind in bowl. Add butter, egg yolk and vanilla extract. Cut in with pastry blender and then knead with fingers until smooth. Pat 1/3 of dough over bottom of 9-inch spring-form pan. Bake for 5 minutes or until golden. Cool. Pat remaining dough evenly around sides to 1/2 inch from top.

Filling
40 ounces cream cheese (at room temperature)
1 1/4 cups granulated sugar
3 tablespoons flour
1 tablespoon tangerine rind, grated
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
5 eggs
2 egg yolks
1/4 cup tangerine juice

Place cream cheese in large bowl of electric mixer and beat at low speed until smooth and creamy. Mix together sugar, flour, grated tangerine rind and salt. Gradually beat into cream cheese, continuing to use low speed. Beat in eggs and egg yolks, one at a time. Blend in tangerine juice. Pour into prepared pan. Place aluminum foil under pan on oven rack and bake in 400 degree F oven for 8 to 10 minutes until crust browns lightly.

Reduce heat to 225 degrees F and bake 1 hour and 20 minutes longer. Cool slowly (do not put in cold place) and then refrigerate.

Tangerine Topping
2/3 cup ground tangerines, seeds
    removed before grinding
1 cup granulated sugar

To grind tangerines, cut into pieces and remove seeds. Put through medium blade of food chopper or grind in an electric blender. Measure and place in saucepan. Add sugar. Stir over moderate heat until sugar dissolves. Cook, stirring frequently, until mixture is thick like marmalade, 20 to 30 minutes.

Cool and spoon over top of cheesecake before serving.

Serves 12.