1 1/2 sticks butter
1 egg yolk
1/4 c. sugar
1 3/4 c. flour
1 grated rind of fresh lemon
In small mixer bowl, combine egg yolk, butter, lemon zest and sugar. Slowly add flour and mix well. Cover dough and refrigerate for 1/2 hour.
Preheat oven to 400. Divide dough into 3 pieces. Spread 1/3 of dough on the bottom of a 9" springform pan and bake for 8 minutes. Remove from oven and allow to cool.
Preheat oven to 450. Prepare filling
4 8-oz. packages cream cheese
1 3/4 c. sugar
1/2 tsp. salt
1 tsp. vanilla extract
3 Tbsp. flour
In large mixer bowl, combine cream cheese, eggs, sugar, salt and vanilla. Beat well at high speed. Add 3 Tbsp. of flour 1 at a time. Beat until well combined.
Line the sides of the springform pan with the remaining dough. Pour in the filling. Lift the pan about 1/2" above the table and drop it a couple of times (this removes the air bubbles which can make a cracked crust)
Bake for 10 minutes at 450, then turn down the temp. to 300 and bake for another 55 minutes. Turn off oven. Let the cake cool in the oven. Remove when the cake is cool enough to touch with your bare hands.
Top with whipped cream and fresh fruit.