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1
Crust:
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2
Cream butter and sugar together.
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3
Add egg yolk and vanilla.
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4
Gradually add flour and lemon zest, and mix until dough pulls away from sides of bowl.
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5
Grease the bottom only of a 9-inch springform pan.
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6
Pat dough evenly over the entire bottom of pan.
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7
Bake bottom crust at 350u00b0F for 5 minutes.
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8
Cool completely before greasing sides of pan.
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9
Filling:
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10
Note: All ingredients MUST be at room temperature!
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11
In a large bowl, beat cream cheese and sugar together on lowest speed until well blended, scrape sides of bowl.
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12
Add flour and salt, then add the eggs one at a time, mixing after each.
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13
Scrape bowl, then add 2 egg yolks.
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14
Add vanilla, lemon zest and heavy cream, stir to mix well.
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15
Pour batter into prepared pan and bake in a preheated 500u00b0F oven for 8 minutes.
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16
Turn oven temperature down to 350u00b0F and continue baking for one hour.
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17
Remove from oven and cool cake completely before removing the sides of pan.
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18
Refrigerate until ready to serve (at least 4 hours).
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19
Note: I have never used a water bath with this recipe and have never had the cheesecake crack. Overbeating the filling and overbaking the cake is what will cause cracks.
