Created by TeresaS on March 12, 2017
Step 1: Preheat oven to 375°F.
Step 2: In large mixing bowl using an electric mixer on low speed cream butter, add in sifted flour and baking powder until consistency of cornmeal. Add sugar and egg yolks gradually. Add grated lemon peel and mix until smooth. Spread over the bottom of a 12-inch spring form pan and press mixture 1 1/2 inches upside of pan. Refrigerate.
Step 3: Blend cream cheese together; add eggs, sugar, vanilla and lemon juice, beat until smooth. Blend in sour cream.
Step 4: Pour into crust. Bake at 375°F for an hour. Turn oven off. Prop oven door open and leave cheesecake in oven for 20 minutes. Let stand another 10 minutes out of oven and then chill for 4-5 hours before serving (chill in a paper bag never plastic.)