best ever cheesecake

Ingredients

• Servings: 1
• 1 cup sifted all-purpose flour
• 1/4 cup white sugar
• 1 teaspoon lemon zest
• 1/2 cup butter
• 1 egg yolk, beaten
• 1/4 teaspoon vanilla extract
• 20 ounces cream cheese
• 1/8 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 1 1/2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 5/8 cup white sugar
• 2 eggs
• 1 egg yolk
• 2 tablespoons heavy whipping cream

Recipe

• preheat oven to 400 degrees f (205 degrees c).
• to make dough crust: combine 1 cup of the flour, 1/4 cup of the sugar and 1 teaspoon grated lemon peel. cut in the butter or margarine until the mixture resembles coarse crumbs. stir in the beaten egg yolk and 1/4 teaspoon vanilla. pat 1/3 of the dough into the bottom of one 9 inch springform pan with the sides removed. bake at 400 degrees f (205 degrees c) for 6 minutes. let cool then butter sides of pan and attach to bottom. pat the remaining dough evenly on the sides to a height of 2 inches.
• to make filling: preheat oven to 500 degrees f (260 degree c). stir cream cheese to soften, then beat until fluffy add 1/8 teaspoon vanilla and 1/2 teaspoon grated lemon peel.
• mix 1 1/2 tablespoons flour, 1/8 teaspoon salt and the remaining sugar together. gradually blend this mixture into the cream cheese mixture. add the eggs and the egg yolk one at a time, beating well after each one. gently stir in the heavy cream. pour batter into the prepared crust.
• bake at 500 degrees f (260 degrees c) for 5 to 8 minutes or until top edge of crust is golden. reduce heat to 200 degrees f (100 degrees c) and continue baking for 1 hour. remove cake from oven and cool in pan for at least 3 hours. remove sides of pan to serve.