Lemon Zest Cheesecake

1. Crust Preparation

Preheat oven to 400°F (200°C). Combine 1 cup flour, 1/4 teaspoon sugar, and 1 teaspoon lemon zest in a mixing bowl. Cut in chilled butter until mixture is crumbly. Mix in the beaten egg yolk and 1/4 teaspoon vanilla until a dough forms.

2. Baking the Crust

Press a third of the dough into the bottom of a 9-inch springform pan with a removable base. Bake for about 6 minutes, until golden. Let cool. Butter the sides of the pan, reattach to the base, and press the remaining dough up the sides to a 2-inch height.

3. Filling Preparation

Increase oven temperature to 475°F (245°C). With a mixer, beat the cream cheese until fluffy. Add the remaining 1/4 teaspoon vanilla and 1 teaspoon lemon zest. In another bowl, whisk together the 1 3/4 cups sugar, 3 tablespoons flour, and 1/4 teaspoon salt. Gradually blend into the cream cheese mixture. Beat in the whole eggs and additional yolks, one at a time, followed by the heavy cream, until well combined.

4. Baking the Cheesecake

Pour the filling into the crust-lined pan and bake for 8 to 10 minutes. Reduce oven heat to 200°F (95°C) and bake for another hour, or until set. Turn off the heat and leave the cheesecake in the oven with the door slightly open for 30 minutes. Then cool on a wire rack. Refrigerate the cheesecake for at least 3 hours before serving. Optionally, garnish with fresh fruit.