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FILLING 1.Beat together cream cheese and
sugar in bowl fitted with paddle attachment
until combined and smooth, then add in egg
yolks and beat until mixture is just combined,
scraping sides as necessary. 2.Add in flour,
sour cream and lemon zest and mix until smooth.
3.Pour mixture over prepared crust and bake for
75 minutes. When finished, make sure to turn
off oven and leave cheesecake in the warm oven
with the door closed for 4 hours. 4.Once done,
remove from oven, run a knife along the edges
to loosen from pan and chill for 6 hours or
overnight.
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