Best Ever Cheesecake

Best Ever Cheesecake

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

Preheat oven to 400 degrees.
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 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. 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 for 5 to 8 minutes or until top edge of crust is golden.
Reduce
heat to 200 degrees 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.