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["1. Prehat oven to 400. Lightly grease a 9 inch springform pan. Prepare dough for Shortbread Crust", "", "2. Press 1/3 of the dough over the bottom as evenly as possible. Prick the dough all over with a fork. Bake until the crust is a light golden brown, 10 to 15 minutes. Let cool completely on a rack. Press the remaining dough about 1/8 inch thick around the sides of the pan, amking sure that it is attached to the bottom crust all around. Brush the bottom and sides of the curst with one egg white, well beaten. (Refrigerate the crust if not filling it right away)", "", "3. Have all ingredients at room temperature. Preheat oven to 500 degrees.", "", "4. In a large bowl, beat cream cheese until creamy, about 30 seconds. Scrape the sides of the bowl. Gradually add 1 3/4 cups sugar and 3 tablespoons flour and beat until smooth and creamy. Beat in 1 teaspoon lemon zest and 1/2 teaspoon vanilla.", "", "5. Beat in eggs and egg yolks one at a time until just incorporated. Beat in 1/2 cup heavy cream.", "", "6. Scrape batter into the curst and smooth the top. Bake for 15 minutes at 500 degrees, then reduce the oven temperature to 200 degrees and bake for one hour or more. Turn the oven off, prop the door ajar with the handle of a wooden spoon and let the cake cool in the oven for 30 minutes. Remove to a rack and let cool completely before unmolding.", "", "7. Refrigerate at least 6 hours, preferably 24 hours before serving."]
