Preheat the oven to 400°. Lightly grease a 9-inch springform pan. Whisk together in a bowl or process in a food processor for 10 seconds:
1¼ cups all-purpose flour
1 ⁄3 cup sugar
(Finely grated zest of 1 small lemon)
¼ teaspoon salt
1 stick unsalted butter, cut into 8 pieces, softened. Mash with the back of a fork or process until the mixture resembles coarse crumbs.
1 large egg yolk
Stir or process just until the dough comes together in a ball. If the dough is too soft and sticky to work with, wrap it and refrigerate for at
least 30 minutes (up to 2 days). Press one-third of the dough, or slightly less, over the bottom of the pan as evenly as possible. Prick the dough all over with a fork. Bake until the crust is light golden brown, 10 to 15 minutes.
Let cool completely on a rack.
Press the remaining dough about 1/8-inch thick around the sides of the pan, making sure that it is attached to the bottom crust all around. Brush the bottom and sides of the crust with:
1 egg well beaten
Refrigerate the crust if you are not filling it right away.
Have all ingredients at room temperature, about 70°. Preheat the oven to 500°.
Beat in a large bowl, or in a stand mixer with the paddle attachment, until smooth and creamy:
2½ pounds (five 8-ounce packages) cream cheese, softened
Scrape the sides of the bowl and the beaters well.
Gradually add and beat until smooth and creamy, 1 to 2 minutes:
1¾ cups sugar (Up to 3 tablespoons all-purpose flour, for a denser texture)
Finely grated zest of 1 lemon
½ teaspoon vanilla
Beat in one at a time until incorporated, scraping the sides of the bowl and the beaters after each addition:
5 large eggs
2 large egg yolks
On low speed, beat in:
½ cup heavy cream
Scrape the batter into the crust and smooth the top. Bake for 15 minutes at 500°, then reduce the oven temperature to 200° and bake for 1 hour more.
Turn the oven off, prop the oven door ajar with the handle of a wooden spoon, and let the cake cool in the oven for 30 minutes. Transfer to a rack and let cool completely in the pan before removing the pan ring. Cover and refrigerate for at least 6 hours, preferably 24 hours, before serving. The cheese flavor is even more intense after 48 hours.
1 pint raspberries
3 tablespoons sugar
2 teaspoons lemon juice
Use a silicone spatula to push the pulp through a fine-mesh sieve into a bowl until all that is left in the sieve is a heaping tablespoon of stiff,
clumped together seeds. Serve chilled or at room temperature. Cover and refrigerate for up to 3 days.