Instructions: For the crust: Mix flour, sugar and lemon zest in a medium bowl. Make a well in the center. Add vanilla, egg yolk and butter; then, with pastry blender or fork, work liquid ingredients into dough, adding water as needed so dough holds together. Shape into a ball, wrap in plastic wrap and refrigerate 1 hour.

Preheat oven to 400 degrees. Butter the bottom and sides of a 9-inch springform pan and set aside.

On a floured surface, roll one-third of the dough into a 9-inch round and ease into pan. Dough is fragile; dont worry if it breaks, simply piece together again, pressing firmly over bottom of pan. Bake 15 minutes until golden, then cool in pan on wire rack.

Roll remaining dough in pieces and fit around sides of pan, one piece at a time, pressing seams all around and keeping edges as neat as possible.

For the filling: Raise oven temperature to 550 degrees. Beat cheese, sugar, flour and lemon and orange zests in a large electric mixer bowl at medium speed until smooth. Beat in eggs and egg yolks, then vanilla and cream. Pour into crust and bake on heavy-duty baking sheet for 12-15 minutes.

Reduce oven temperature to 200 degrees and bake 1 hour longer. Turn oven off, open door wide and cool cheesecake in oven for 30 minutes. Remove from oven.

Chill thoroughly before serving.

NOTES : The smooth, rich cheesecake served in the 1940s at Lindys restaurant in New York City became the defining "New York style" that set a standard for its competitors, according to Molly ONeill, author of "The New York Cookbook" (1992).

This recipe, which appears in "The American Century Cookbook: The Most Popular Recipes of the 20th Century," was adapted from ONeills book.

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