1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
1 egg yolk, lightly beaten
1/4 teaspoon vanilla extract
5 (8 ounce) packages cream cheese, softened
1 3/4 cups granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 egg yolks
1/2 cup sour cream
Heat the oven to 375 degrees F.
Crust: In a large bowl, combine the flour, sugar, and lemon
zest. Using a pastry blender or two knives, cut in the butter until the mixture
is crumbly. Using a fork, stir in the egg yolk and vanilla until all the dough
Pat one third of the crust over the bottom of a 9-inch springform pan with
its sides removed. Bake for about 6 to 8 minutes, or until golden brown. Cool.
Grease the sides of the springform pan and attach to the bottom. Pat the
remaining two thirds of the crust around the sides, coming up to a height of
about 2 inches.
Increase the oven temperature to 475 degrees F.
Filling: In a large mixing bowl at medium speed, beat together the cream cheese,
sugar, and salt until creamy. Add the vanilla extract. Add the eggs and egg
yolks, one at a time, beating well after each addition. Add the sour cream and
mix well. Pour the mixture into the prepared crust.
Bake for 10 minutes. Watch the top of the cake to avoid overbrowning.
Reduce the oven temperature to 200 degrees F and bake for an additional
Transfer the pan to a wire rack to cool slightly, about 10 minutes.
While the cake is still warm, gently run a thin-bladed knife around the
inside edges of the pan to loosen the sides of the cake. When completely cool,
carefully remove the sides of the pan. Chill for at least 2 hours before serving.