Steps: |
| -Preheat the oven to 325 degrees. |
| -In a large bowl, beat the egg yolks with a hands mixer until they are thick and pale. |
| -Add the cream cheese, salt, vanilla extract and sugar and blend until smooth. |
| -Spoon mixture into the unbaked, chilled crumb crust. |
| -Place a shallow pan of water underneath the cheesecake to prevent it from cracking. |
| -Bake for 45 minutes at 325 degrees until the center is set. |
| -Remove from the oven and let it cool for 15 minutes. |
| -Mix the sour cream, sugar and lemon zest together. Spoon a layer of the sour cream mixture on top of the slightly chilled cheesecake. |
| -Return to the oven for 10-15 minutes. |
| -Remove from the oven and cool for 30 minutes at room temperature. |
| -Chill overnight in the refrigerator before slicing. |
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