From the Boston Globe Magazine, this is fantastic!

Lemon Cheesecake

Crust:

1 cup flour

pinch salt

5 tablespoons unsalted butter -- cut up

1/2 cup sugar

grated rind of one lemon

Filling:

3 packages cream cheese (8 oz each) -- at room temperature

1 cup sugar

4 eggs -- lightly beaten

1/2 cup sour cream

grated rind of one lemon

1 teaspoon pure lemon extract

1/2 teaspoon salt

2 tablespoons flour

For the crust: Set the oven at 375 degrees. Have on hand a 9-inch springform pan. Butter it.

In the bowl of a food processor fitted with the steel blade, work the flour and salt in on-off motions just to sift them.

Add the butter, sugar, and lemon rind and work again in on-off motions until the mixture forms large clumps.

Transfer the clumps to the springform pan. Use the heel of your hand to pat the dough on the bottom. Prick it well all over and bake it for 15 to 20 minutes or until it begins to brown lightly. Remove it from the oven and set aside to cool to room temperature.

For the filling: Turn the oven down to 325 degrees.

In the bowl of an electric mixer, beat the cream cheese at medium speed for 2 minutes or until it is light. Add the sugar gradually and beat for 2 minutes more, scraping down the sides of the bowl with a rubber spatula.

Add the eggs one by one, scraping down the sides of the bowl. Add the sour cream, lemon rind, extract, and salt. Beat the mixture until it is smooth. Sprinkle the flour over the top of the batter and beat just to mix. Pour the batter onto the cooled crust.

Bake the cheesecake for 60 minutes. Turn the oven off and, without opening the door (which would lower the temperature), leave the cheesecake in the oven for 60 minutes more. Remove it from the oven and transfer to a rack. Let the cheesecake cool.

Carefully release the spring on the pan and remove the side. Leave the cake on the bottom of the pan and transfer it to a flat serving plate. Cover loosely with plastic wrap and refrigerate for several hours or until serving.

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