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3 tablespoons all-purpose flour
1/4 teaspoon salt
4 large eggs
2 egg yolks
1/4 cup whipping cream
For crust, combine 1 cup flour, 1/4 cup sugar and 1 teaspoon grated lemon peel. Cut in butter till crumbly. Add 1 beaten egg yolk and 1/4 teaspoon vanilla; mix well. Pat onethird of the dough on bottom of a flinch springform pan (sides removed). Bake at 400 degrees about 8 minutes. Cool. Butter sides of springform pan; attach to the bottom. Pat remaining dough on sides of pan to a height of 13/4 inches.
For filling, beat cream cheese till creamy; add 3/4 teaspoon grated lemon peel and 1/4 teaspoon vanilla. Combine 1 3/4 cups sugar, 3 tablespoons flour, and 1/4 teaspoon salt; gradually blend into cheese mixture. Add eggs and 2 egg yolks, one at a time, beating after each addition just to blend. Gently stir in whipping cream. Turn into crust-lined pan. Bake at 450 degrees for 12 minutes. Reduce heat at 300 degrees; bake till knife inserted off-center comes out clean, about 55 minutes longer. Remove from oven; cool 30 minutes. (Cheesecake will dip slightly.)
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