Cheesecake: Preheat your oven to 350 degrees F (180 degrees C) with the oven
rack in the center of the oven. Butter, or spray with a non stick vegetable
spray, a 9 inch (23 cm) round springform pan.
Crust: In a medium sized bowl,
combine the graham cracker crumbs, sugar, and melted butter and stir until all
the crumbs are moistened (can also make the crust in your food processor). Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.
Cheesecake Filling: In a small bowl, rub the lemon zest into the sugar.
Stir in the flour.
In bowl of your electric stand
mixer, fitted with the paddle attachment (or with a hand mixer), place the cream
cheese, sugar mixture, and vanilla extract. Beat on medium low speed until
smooth, scraping down the sides and bottom of the bowl as needed. Add the eggs,
one at a time, beating well (about 30 seconds) after each addition. Add the
whipping cream and beat until incorporated. Remove the crust from the
refrigerator and pour in the filling. Place the springform pan on a larger
baking pan, to catch any drips, and place in the oven.
Bake for 15
minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and
continue to bake for about another 60 - 70
minutes or until firm (the center of the
cheesecake will still look a little wet, and if you gently shake the pan the
cheesecake will jiggle just a bit). Remove from oven and place on a wire rack.
Topping: Meanwhile, in a small bowl
combine the sour cream, sugar, and vanilla extract. Spread the topping
over the warm cheesecake and return to oven to bake for about 15 minutes. Remove from oven and
place on a wire rack. Immediately run a knife or spatula around the inside edge of
pan to loosen the cheesecake (helps prevent the surface from cracking as it
cools). Let cool completely at room temperature and then place in the refrigerator,
uncovered, to chill for about one hour. Then cover with plastic wrap and chill
for at least 8 hours, preferably overnight.
Makes one - 9 inch (23 cm)
To freeze: Place the
cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in foil and
place in a freezer bag or container. Seal and return to freezer. Can be frozen
for several months. Thaw uncovered cheesecake in the refrigerator