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1
Preheat oven to 400 degrees.
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2
Prepare dough by combining flour, sugar, lemon zest and vanilla.
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3
Make a well in the center and add in the egg yolk and butter.
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4
Work together quickly with pastry blender or possibly hands.
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5
Add in 1 to 2 Tbsp.
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6
ice water if necessary to bind dough.
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7
Wrap dough in waxed paper and refrigeratethoroughly, at least one hour.
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8
Remove ring from springform pan.
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9
Roll one-third of the dough 1/8 inch thick and place over bottom of pan.
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10
Trim the edge and bake in pre- heated oven 12-15 min till a light golden.
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11
Cold.
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12
Place the springform sides over the baked base.
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13
Roll the remaining dough 1/8 inch thick and cut to fit the sides of the pan, pressing firmly to fit and seal the base.
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14
Trim the dough to come only 3/4 inches up the sides.
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15
Turn oven up to 550 degrees.
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16
Cream cheese with sugar and flour till smooth.
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17
Add in Large eggs and two addi- tional yolks one at a time and blend.
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18
Add in the flavorings and cream, mix well, and pour into prepared springform.
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19
Bake at 550 degrees for 10 to 12 min, then reduce temperature to 200 degrees and continue to bake for one hour.
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20
Cold the cake to room temperature before glazing.
