Ingredients
**Crust:**
- – 1 cup flour
- – 1/4 cup sugar
- – 1 teaspoon lemon zest
- – 1/2 cup melted butter
- – 1 egg yolk
- – 1/4 teaspoon vanilla
**Filling:**
- – 5 packages (8 oz each cream cheese, room temperature)
- – 1/4 cup heavy cream
- – 2 teaspoons vanilla
- – 1 3/4 cups sugar
- – 2 teaspoons lemon zest
- – 3 tablespoons flour
- – 1/2 teaspoon salt
- – 5 eggs + 2 egg yolks
**Topping:**
- – 1 cup crème fraîche
- – 2 tablespoons sugar
- – 1 tablespoon vanilla bean paste
Instructions
**Crust:**
- Combine flour, sugar, and lemon zest. Add melted butter and mix with a fork until crumbly. Add egg yolk and vanilla, mix until even crumbles form. Pat into a 9-inch springform pan.
- Bake the crust at 400°F for about 6 minutes until golden. Let cool.
**Filling:**
- Butter the sides of the springform pan.
- Beat the room temperature cream cheese for about 30 seconds until smooth. Add the remaining filling ingredients and mix with a hand or stand mixer until just combined (about 1 minute). Don’t overmix.
- Bake in a 500°F oven for 6-8 minutes until the edges are just golden. Reduce the temperature to 200°F and bake for 1 hour.
- Turn off the oven, open the door to remove the heat, and prop it open with a wooden spoon. Let the cheesecake cool in the oven for 3 hours.
- After 3 hours, remove from the oven and refrigerate for at least 4 hours or overnight. Add the topping at least an hour before serving and refrigerate until ready to serve.
**Topping:**
- Stir together crème fraîche, sugar, and vanilla bean paste. Spread over the chilled cheesecake and refrigerate until ready to serve.