We are searching data for your request:
Upon completion, a link will appear to access the found materials.
The proliferation of Philadelphia’s restaurant scene can be partly attributed to Stephen Starr. After tackling New York City and Atlantic City, he seems to have found himself back in the City of Brotherly Love. As his empire grows to encompass everything from soul food to steakhouses, he unabashedly draws inspiration from his most revered peers. His recent venture, Parc, a French bistro on Rittenhouse Square, is an obvious interpretation of Keith McNally’s Pastis or Balthazar. Starr openly toured the top pizzerias in New York and New Haven for his own Neapolitan pizza joint, Stella. This summer, in an obvious replication of Danny Meyer’s celebrated Shake Shack, he opened SquareBurger (view), a burger stand in Philadelphia’s Franklin Square just off I-95.
The small SquareBurger shack is nearby the Franklin Square Fountain.
SquareBurger is next to a beautiful fountain, but it’s in an area devoid of local foot traffic, which may explain why there were only five people there on a sunny Saturday. While there are differences between Shake Shack and SquareBurger, both pay their due to burgers and frozen sweets. Ultimately, it comes down to a direct comparison between Starr’s Classic Cheeseburger and Meyer’s ShackBurger, between a SquareBurger’s Classic Shake and Shake Shack’s Hand-Spun Shakes and Concretes. The question is, can Starr top Meyer?
Left, ShackBurger. Right, SquareBurger’s Classic Cheeseburger.
A ShackBurger ($4.75) sits in a soft potato roll with yellow American cheese, Shack sauce and a layer of lettuce and tomato as thick as the patty (pickles and onions, upon request). Two things make a Shack Burger delicious: the special blend of Pat LaFrieda beef (ground daily and cooked medium), and the tangy, creamy sauce.
SquareBurger’s classic cheeseburger ($4.75) is also on a potato bun, but with pickles, onions, ketchup, mustard and white American. SquareBurger’s chopped pickles and onions are reminiscent of chopped onions on a McDonald’s burger— similarly, there’s ketchup and mustard. Ultimately, it’s about the burger, and SquareBurger’s patty is almost twice the size of Shake Shack’s. A cross-section (right) revealed perfectly medium rare meat. One bite had juices running down my arms.
Left, Shake Shack’s French Fries. Right, SquareBurger’s Classic French Fries.
Ah, Shake Shack’s French Fries ($2.75). Their crinkly, crispy coating is perfect for catching excess ketchup and inside they’re hot and airy. Do fries get any better?
SquareBurger makes a valiant effort with Classic French Fries ($2.00). Their near identical shapes and plentiful salting again recall McDonald’s, but visible skins lend a rustic, homemade flair. While you have to be into Shack Shack’s spuds, skinnier fries are also easier to pile on a burger.
Left, The Cake Shake ($4.75) at SquareBurger. Right, Crème Brûlée shake from Shake Shack.
Nothing bad can be said about Shake Shack’s hand-spun Shakes. Their thick frozen custard makes for fantastic shakes, and the monthly array of options are always interesting (Salted Caramel and Crème Brûlée are two insanely delicious examples).
But when it comes to catering to your clientele, Stephen Starr plays to nostalgia, hitting it out of the ballpark with The Cake Shake: Philadelphia’s own Butterscotch Krimpet Tastykakes, blended with vanilla ice cream, and topped with whipped cream and butterscotch. An extra-thick straw is wide enough for the larger bits of butterscotch-coated cake to seduce the mouth into sublime happiness.
And hey, on a beautiful day in Philadelphia, not to have to wait in line for an hour, that’s gotta count for something.
New England Vs. Philadelphia! Time For A Tasty Super Bowl Matchup!
To some it’s a football game, for me it’s a super food mashup!
Congratulations to the Patriots and the Eagles for making it to Super Bowl LII – and as usual, the big game means big big meals like this!
This Stadium Is A Foodie’s Touchdown!
Yes, this “burger stadium” is just what I plan to make for this year’s big game – and since both teams come from great food cities, I will also make these two dishes as well – here is the food matchup between New England and Philadelphia!
New England’s Legendary Clam Chowder!
New England has lobster of course, but the most comforting food of all is this one!
I LOVE this style of clam chowder: New England style is white-bass, full of big plump clams, chunks of potato, celery, lots of cream and of course, BACON!
There are so many ways to make this standout chowder, but I enjoy it thick and rich and full of clams and bacon…what could top this?
Well, anyone from Philadelphia will offer this “Super Sandwich” for the Eagles:
Behold The Philly Cheesesteak Sandwich!
Well, this is a “Super Bowl worthy” sandwich for sure! Philadelphia is known as the home of the “cheesesteak” and they are VERY particular about it!
I found this description for the Philly Cheesesteak sandwich on a website:
“According to Philadelphians, you simply cannot make an authentic Philadelphia Cheese Steak sandwich without an authentic Philadelphia roll. The rolls must be long and thin, not fluffy or soft, but also not too hard. They also say that if you are more than one hour from South Philly, you cannot make an authentic sandwich. With cheese, it is a cheese steak or “cheesesteak.” Cheeze Whiz is the topping of choice for serious steak connoisseurs.”
You can also grill onion and bell peppers as well – and while I won’t be close enough to Philly to use the right bread, I can make sure that Cheez Whiz is part of my Super Sunday!
This super food matchup will keep me busy most of Suepr Sunday, but I still will make time for a few food stadiums as well.
As Led Zeppelin once sang about the Super Bowl: the teams might change but:
“the snacks remain the same…”
Now THIS is a Super Bowl stadium I would buy a ticket for! Yes, when the world’s biggest sporting event is on TV, you have no option but to do your part to live up to the hype – and that means only one thing!
THE SUPER BOWL OF SNACKS!
I plan to make a LOT of fun Super Bowl food once again this year – it’s an American tradition that goes back to the beginning of football, right?
More Meat And Cheese, Please!
If you want to wow your Super Bowl party guests, why not offer up your own food stadium, with all the meat and cheese you can handle!
What better way to celebrate the Super Bowl than to tease you with pictures of amazing food stadiums to help us swallow the following Super Bowl Food stats! First, look at this snack stadium:
And if that doesn’t make you hungry, this one could do the trick:
And of course, you can never go wrong when you unveil a snack stadium that looks like this – all of these great pics raise a question: how much food IS eaten on Super Sunday?
HERE ARE THE STATISTICS ON SUPER BOWL SNACK FOOD!
The Super Bowl is ranked as the number two food consumption event of the year, second only to Thanksgiving! (Source: American Institute of Food Distribution)
Get Ready To Consume 1,200 Calories!
Yes, thanks to Holytaco.com for the terrific Twinkie stadium, which should remind us all that the average number of calories consumed during the Super Bowl is 1,200! It’s the second largest day for U.S. food consumption, behind only Thanksgiving!
71.4 million pounds!
Yes, that’s the estimated total pounds of Hass avocados that will be consumed for the game this year, according to the Hass Avocado Board. That’s enough to cover the Super Bowl Stadium end zone to end zone in more than 27.5 feet of avocados – that’s a lot of guac!
I love the way the guacamole looks like the playing field here!
90 Millions Pounds Of Wings, Please!
Hope you have enough ranch dressing and paper towels to handle this one:
1.25 Billion Wings!
Yep, that’s the number of Chicken Wings that football fans are expected to eat on Super Bowl Sunday, according to the U.S. National Chicken Council, and why would they lie to us?
Don’t Forget The Chips!
Ys, potato chips are an American tradition, and we make sure to stuff our gullets during the game!
An astounding 14,500 tons of chips and 4,000 tons of popcorn are eaten on Super Bowl Sunday.
The Calorie Control Council says we’ll eat:
— 11.2 million pounds of potato chips.
— 8.2 million pounds of tortilla chips.
— 4.3 million pounds of pretzels.
— 3.8 million pounds of popcorn.
— 2.5 million pounds of nuts during their Super Bowl parties.
One last statistic to share and it involves THIS:
hamburgers and hotdogs cooking on flaming grill shot with selective focus
Cheer On #32!
Yes, we all support #32: that’s the percentage of U.S. grill owners who will be firing up on Game Day!
According to Weber, the Super Bowl ranks as one of the top 10 most popular holidays to grill. And when you do grill, turn it into something amazing like this!
Yes, nothing better on Super Bowl Sunday than a grill full of burgers and sliders, including my favorite: A burger topped with Provolone, french fries, thick bacon and tartar sauce!
You can click here for some of my favorite slider recipes:
Of course, none of this food can go down without a little help!
Is There A Beverage?
During the Super Bowl, there will be 325 million GALLONS of beer consumed. That is A LOT of beer…you might need a bit of help carrying it to your table…
Serving Up A Bacon Mug!
And when in doubt, just pour yourself a frosty brew in this mug and have a nice snack at the same time!
Is the Burger Nearing Extinction?
Meat has more competition — and less justification — than ever before.
I liked my patties thin and then I liked them thick. There was the Cheddar period, followed by the Roquefort interregnum. Sesame-seed buns gave way to English muffins as ketchup traded places with special sauce or even, God help me, guacamole, which really was overkill.
But no matter its cradle or condiment, the hamburger was with me for the long haul — I was sure of that.
A few days ago I tripped across news that McDonald’s was testing a vegetable-based patty, coming soon to a griddle near you. The McPlant burger, they’re calling it — a McOxymoron if ever I’ve heard one. And McDonald’s is late to the game. Burger King has been selling a meatless Impossible Whopper since 2019. Dunkin’ has been serving a Beyond Sausage Breakfast Sandwich for nearly as long.
Meanwhile, Bill Gates has been telling anyone who will sit still long enough to listen about his investment in a “pretty amazing” start-up that uses a protean protein made from an especially hardy fungus for meatless patties, meatless balls and vegan versions of various dairy products. Over the past weeks, he has plugged it on my Times colleague Kara Swisher’s “Sway” podcast and in Rolling Stone.
On “60 Minutes” he ate yogurt made by the start-up, Nature’s Fynd, with Anderson Cooper, who raved, “Oh, this is good.”
This is the future: not a meatless one — not anytime soon — but one with less meat. I’m now sure of that. It’s the inevitable consequence of alarm over climate change, to which livestock farming contributes significantly. (Gates’s meatless musings were in the context of his new book, “How to Avoid a Climate Disaster.”)
It’s the moral of the McPlant. It’s also the takeaway from Nature’s Fynd, whose story is not just a parable of innovation and imagination but also a glimpse into the ever more muscular push for alternative protein sources and the fleetly growing market for them.
In the relatively brief span of time since Impossible Foods and Beyond Meat introduced their now-ubiquitous burger alternatives, a meatless gold rush was born. “Private investment, public investment, researchers working in this space, start-up companies, announcements from established meat companies launching alternative protein initiatives: All of these were essentially flat until about four or five years ago,” said Liz Specht, the director of science and technology for the Good Food Institute, a nonprofit that promotes meat alternatives. “And then we saw a classic hockey-stick up-swerve.”
The swerve is happening along three main tracks, united by their elimination of the killing of livestock — and of livestock’s big carbon footprint — from the culinary equation.
One track, represented by Impossible Foods and Beyond Meat, focuses on the refinement of plant-based products that get better and better at providing the pleasures of meat. Agriculture and its strains on Mother Earth remain central.
That’s not so with the track of what Specht calls “cultivated meats,” or meat essentially grown from the stem cells of animals. For now, though, this is an expensive and uncertain proposition.
Nature’s Fynd, which has attracted almost $160 million in funding, belongs to the third track: fermentation-derived proteins made from microorganisms, like fungi, that can be coaxed in a meaty, cheesy, creamy or milky direction. This track is arguably the most exciting — in terms of affordability, versatility, environmental gentleness and untapped possibility. There are microbes out there just waiting to feed us.
The one that Nature’s Fynd turned into its trademark protein, which it calls Fy, came from Yellowstone National Park of all places. Did you know that the park is a geological and ecological outlier, an extreme environment that’s home to herculean organisms whose ability to survive there suggests a potency deployable in any number of ways? Me neither.
But Mark Kozubal, a Montana scientist and outdoorsman, was up to speed and, more than a decade ago, was investigating the park’s hot springs and other waters for an “extremophile” that might be a useful biofuel. He came across an unclassified fungus that instead had culinary potential.
It has since been named Fusarium strain flavolapis. (Flavo lapis is Latin for yellow stone.) Nature’s Fynd got commercial rights to it from the federal government through a benefits-sharing agreement the company supports continued research for the park. Kozubal is now the chief science officer for the company.
When the fungus is grown via a fermentation process patented by Nature’s Fynd, it produces rectangular slabs of Fy that look sort of like thick, gargantuan lasagna noodles. Fy can then be pulverized and watered down for soft or liquid foods, or it can be sculpted into nuggets, patties, balls and more.
“It’s got the texture that we want and the protein content that we want, but it’s a blank canvas that we can then give to food scientists and chefs to build into the products,” Kozubal told me. And it’s produced on racks of stacked trays — in a warehouse in the Chicago meatpacking district, as it happens — using much less space and water than traditional agriculture demands.
Last month, Nature’s Fynd unveiled a direct-order breakfast combo of faux-sausage patties and a mock cream cheese for $14.99 and quickly sold out. It’s restocking and expects to have those products plus others — maybe the yogurt, maybe meatballs — on store shelves later this year. If all goes well, it will expand from there. A burger can’t be too far off.
“There’s tremendous potential here,” Specht told me, referring to fermentation-derived proteins. She added that while they’ve been around awhile — a British company, Quorn, has been making them for decades — they seem to be taking off only now. For example, the companies Meati Foods, Mycorena and Prime Roots are all developing or selling products along these lines.
But given the long love affair that many humans, including this one, have had with animal meat, is there really a chance that these substitutes can make all that much headway in the near future? Thomas Jonas, the chief executive of Nature’s Fynd, said that a conspicuous change in America’s beverage-scape suggests so.
“Ten or 15 years ago, if you were looking at soy milk or almond milk, you were looking at something that was considered to be for health stores and tree-huggers and hippies, right?” he said. Now, both take up considerable space in every supermarket I visit, and there’s nary a coffee shop without one or the other. Nobody, Jonas argued, would have predicted that.
Also, he said, there’s a discernible awakening of people’s consciousness of the degradation of the environment, our contribution to that and the impact of individual behavior on communal health.
The coronavirus may have accelerated that. When Nature’s Fynd did online surveys of American consumers before the pandemic and asked if they’d want to try foods like the ones it was making, about 50 percent said yes, Jonas told me. A few months into the pandemic, that number rose to 66 percent.
But receptiveness to fermentation-derived proteins is one thing. Routine consumption of them is another — and will hinge primarily on how they taste. I asked Jonas for samples. He sent me the Nature’s Fynd versions of cream cheese, cocktail meatballs, sausage patties and chocolate mousse.
All but the cream cheese impressed me, not so much because they were ringers for the real thing but because they had ample flavor and appeal on their own. Eating them, I felt I was doing good without sacrificing all that much.
That’s an attractive calculus that’s steering some Subway customers to the Beyond Meatball Marinara sandwich and some White Castle visitors to an Impossible Slider. It will point the way toward a new Ben & Jerry’s nondairy frozen dessert called Colin Kaepernick’s Change the Whirled and toward a growing array of vegan seafood alternatives.
And it will tug me further and further from my darling hamburger. I don’t imagine that our juicy, saucy romance will ever end entirely. But a bit of the thrill is gone.
This burger has 27 grams of protein and uses non-GMO soy to replace meat.
“This kind of tastes like falafel. In a good way.”
“I appreciate this as a veggie burger, but not a meat replacement.”
“Soft and squishy, not beef-like but similar to a lot of [MorningStar&aposs] other products.”
“I would definitely use this in place of a veggie burger.”
Availability: Sam&aposs Club, Amazon, Walmart, Target, Kroger, Instacart, and more.
10 Tips for the Best Burgers
1. Fat = Flavor
Use beef that is no leaner than 85 percent. Meat with a higher fat content will be juicier and more flavorful. But be aware, patties from higher fat meat will shrink more when they cook. If you shop at a grocery store or a butcher that grinds their own beef, choose coarsely ground beef for juicier burgers with a more pleasing texture. For lean ground chicken and turkey burgers, add a little olive oil to the mixture.
2. Build Additional Flavor
Add just about anything you like to your burger mixture. Here are a few flavoring suggestions:
- Fresh or dried herbs and spices
- Dehydrated or fresh minced onion and garlic
- Seasoning mixes for soups or salad dressings
- Your favorite cheese, such as blue cheese, goat cheese, Gorgonzola, feta, Stilton, Cheddar, or pepperjack
- Prepared sauces including BBQ sauce, soy sauce, teriyaki sauce, Worcestershire sauce, hot pepper sauce, hoisin sauce, plum sauce, oyster sauce, salsa, or salad dressing
- Other tidbits like olives, capers, chopped tomatoes, diced chiles, crumbled bacon, or minced ham
3. Hold the Salt!
Don&apost combine salt into the mixture, especially if you&aposre not going to grill the patties right away. Salt will extract moisture from the meat, leaving you with dry burgers. Instead, sprinkle each burger with salt right before you put it on the grill.
4. Don't Mix Too Much
Use a light touch when combining seasonings with the ground beef. If you mix it too much, your burgers will be dense and heavy.
5. Let the Flavors Mingle
Leave the meat mixture (or patties) in the refrigerator for several hours to allow all the flavors to mingle. To form patties, wet your hands a little to keep the meat from sticking to them. If you make patties ahead of time, stack them on a plate separated by waxed paper and cover with plastic wrap before you put it in the refrigerator.
6. Form a Good Patty
Don&apost form patties too thick or too thin. A 3/4-inch thick patty is ideal. To keep patties from swelling in the middle, make small indentations in the center.
7. Temperature Matters
Make sure the grill is the appropriate temperature. Medium-low to medium heat is best. Too hot, and burgers burn on the outside before getting done on the inside. Keep the lid closed while cooking it shortens cooking time and keeps burgers moist.
8. Clean Your Grill
Always start with a clean, oiled grill grate. This keeps burgers from sticking, extends the life of your grate, and helps put those beautiful grill marks on your patties.
9. Turn Once and Don't Smash
It&aposs hard to resist, but do not flatten your burgers with the spatula. It squeezes out flavorful juices.
10. Cook Thoroughly
How long to grill hamburgers? Cook ground beef to an internal temperature of 160 degrees F (170 degrees F for poultry). For an accurate reading, insert the thermometer into the patty horizontally.
Bonus Tip: How to keep grilled burgers moist
A hot, hot grill achieves just the right char and sears the perfect grill marks on burgers, but the fierce flames can also dry them out. Graham Elliot, a judge on MasterChef, has a pretty cool solution: hide a small ice cube in center of the patty! That&aposs right, the cube melts as the burger grills, and keeps the meat nice and moist.
McDonald’s vs. Madonal
McDonald’s needs no introduction, but its Iraqi bastard child requires a bit of background. Located close to the border with Iran, MaDonal began when owner Suleiman Qassab applied for a McDonald’s franchise in the late 1970s. McDonald’s wasn’t wild about setting up shop under Saddam Hussein, so Qassab’s application was rejected.
If he couldn’t join McDonald’s, Qassab reasoned, he might as well bring his hometown the closest thing to it he possibly could. So he founded MaDonal, an imitation McDonald’s that soon spawned its own imitation, called MatBax.
MaDonal’s offers items such as 𠇋ig Macks,” informed by Qassab’s experience as a McDonald’s cook during his time as a refugee in Vienna. So far, McDonald’s has declined to take legal action, likely because Qassab isn’t taking any business away from one of its actual restaurants. (Photos: TypePad, McDonald’s)
The East Coast Version of In-N-Out Is Way Better Than the Real One
If you’ve ever been or lived in California then you are probably very familiar with In-N-Out. It’s the favorite fast food burger chain among many west coasters because you can go all out with a 4×4 or try to be healthy with a Protein Style burger.
Photo courtesy of @burgerorder on Instagram
For those of you living on the East Coast, and really anywhere else except for the West Coast, Arizona, Nevada and Texas, you’ve probably only had In-N-Out once or maybe not even at all. Now I know you may feel like there is no equivalent to In-N-Out or that you have to go to California ASAP to try a burger, but I promise you, there is something better on your side of the states.
Photo courtesy of @thesquaretable on Instagram
Ladies and gentlemen, I give you Elevation Burger – the east coast version of In-N-Out. Elevation Burger got its start in 2002 after Hans Hess, the founder, tried a burger in California (most likely In-N-Out but not explicitly stated) and couldn’t find anything like it on the East Coast.
Photo courtesy of @elevationburger on Instagram
He wanted to create a healthier version of his favorite burger by using organic ingredients and a sustainable foundation that would set his burger joint apart from the rest. Here are a few reasons why you should choose Elevation Burger next time you’re craving a burger.
1. It’s organic
Photo courtesy of @elevationuae on Instagram
Burgers at Elevation Burger are made using fresh, organic grass-fed beef. The cows come from free range farms and aren’t injected with hormones or antibiotics. The land that the cows graze on is also free of chemicals and pesticides. Not only are the burgers organic, some of the toppings are too. Elevation Burger strives to create a healthy alternative to fast food chains by offering burgers that are made from free-range organic beef.
2. It’s healthier
Photo courtesy of @elevationuae on Instagram
Grain-fed cows produce beef that is higher in calories which in turn isn’t healthy. Elevation Burger uses beef that comes from grass-fed cows which contains fewer calories and tastes better than grain-fed beef.
3. They’re eco-friendly
Photo courtesy of @joshwatermelon on Instagram
The restaurants are built using environmentally friendly and sustainable construction methods and operation methods. They also recycle waste including the olive oil that they use to cook french fries.
4. Each restaurant is owned by local families
Photo courtesy of @elevationburger on Instagram
Each franchise is owned by local families who want businesses to succeed in the area and who are also environmentally conscious. If you’re a frequent customer at Elevation Burger, you’ve probably met the managers or owners who go the extra mile to ensure you’re getting the highest quality meal.
5. You can customize a burger
Photo courtesy of @elevationburger on Instagram
Feeling like eating a burger with eight patties, onions, mushrooms, organic bacon, six-month aged cheddar cheese and elevation sauce? No problemo, you can add as many patties as you like on a burger at Elevation. (Drake thinks the views from the top of a 10 patty burger is sweet, too.)
6. You can customize milkshakes too
Photo courtesy of @sally_c_a on Instagram
Move over vanilla, chocolate and strawberry milkshakes from In-N-Out, Elevation Burger offers milkshakes made with ice cream, real fruit, cheesecake, key lime, and even soda. Can you say #milkshakeheaven?
Photo courtesy of @ali.nyc1 on Instagram
The first time I went to Elevation Burger, I thought it was heaven on earth, and even better than In-N-Out. There aren’t many fast food chains that offer organic burgers and fries, so when you see an Elevation Burger, you better stop in and grab a bite.
Original New York-Style Cheesecake Recipe, Plus Differences Explained
There is cheesecake, and then there is delicious, heavenly, rich slices of New York-style cheesecake. There are several variations to basic cheesecake recipes, adding different flavors to create new levels of the tasty treat, but difference between the original New York-Style Cheesecake and all other cheesecakes are covered here:
New York-Style Cheesecake – It was Junior’s Deli that made a name for “The World’s Most Fabulous Cheesecake” in New York. Using a tall springform pan, heavy cream, Philadelphia cream cheese, lemon and orange rind, an egg yolk and whole egg mix, with a couple of tablespoons of flour, and a sponge cake crust, it’s a richer variant that is also cooked slightly different. Most don’t New York styles don’t use a water bath and begin the baking process at a higher temperature (usually in the 500 degree range) before significantly reducing the heat (typically to 200 degrees) to give a richer interior with a light brown top.
Plain Cheesecake – The average basic, plain cheesecake recipe uses sour cream in lieu of New York-style’s heavy cream. It’s usually simpler, lighter finish that requires a water bath and sits on a graham cracker crust. This style is typically used more of a template for added flavors to create new versions like Banana Cream Cheesecake or Pumpkin Pie Cheesecake.
Italian Cheesecake – Somewhat like your New York-Style cheesecake, but uses ricotta in place of cream cheese making it significantly lighter than both cream cheese based versions. Also, you’ll note that there is no water bath in the baking process and the crust will either be absent completely or be a sugar-cookie style base.
Thanks to an old article that ran in the Chicago Tribune (1991 print edition), this is the original New York Style Cheesecake recipe from the Manhattan deli…
Lindy’s New York Cheesecake
1 cup sifted all-purpose flour
1 teaspoon grated lemon rind
Pinch of vanilla-bean pulp
8 tablespoons (1 stick) butter
1 1/2 teaspoons grated orange rind
1 1/2 teaspoons grated lemon rind
Pinch of vanilla-bean pulp or 1/4 teaspoon vanilla extract
Strawberry glaze (optional), recipe follows
1. Prepare dough: Combine flour, sugar, lemon rind and vanilla pulp. Add egg yolk and butter and beat to combine. Form into a disc, cover with plastic wrap and refrigerate for 1 hour.
2. Prepare filling: Beat cream cheese, sugar, flour, grated rinds, vanilla pulp until smoothly blended. Add eggs and egg yolks one by one, blending thoroughly after each addition. Stir in cream. Reserve.
3. Heat oven to 400 degrees. Grease inside and bottom of a 9-inch springform pan. Release the bottom. Take 1/3 of chilled dough and roll it out until 1/8 inch thick. Position over bottom and trim edges. Bake until crust is set and light gold, about 20 minutes. Transfer to a rack and cool. Turn oven up to 550 degrees.
4. Place the springform ring over the bottom and close the spring. Roll out remaining dough until 1/8 inch thick and cut into 2-inch strips. Line the inside of the ring with the strips, which should come only 3/4 of the way up the sides.
5. Pour filling mixture into the pan and spread to level the top. Place in the oven and bake for 12 to 15 minutes. Lower temperature to 200 degrees and bake 1 additional hour. Remove from oven and cool completely. Refrigerate until ready to serve.
6. Before serving, loosen pastry from sides with a spatula and remove ring. Cut into 12 to 16 wedges.