Line a 23x23 cm - 9x9 inch pan with baking paper and grease it with butter.

Put the butter, sugar, flour, vanilla and lemon zest in a food processor and blend it until crumbly.

Press this crumbly dough evenly into the bottom of your prepared pan.

Bake it in a preheated oven at 175°C - 350°F for 5 minutes.

In the meantime, beat the softened cream cheese, sugar and lemon zest until fluffy.

Add the eggs one at a time, beating after each addition and then add the lemon juice. Continue beating until well combined.

Pour the cheesecake mixture onto the par-baked crust and return the pan to the oven.

Bake it for 25-30 minutes or until the cheesecake is set and the centre is slightly jiggly.

Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 3 hours.

Once the cheesecake is completely set, remove it from the pan and slice it into 9 or 16 bars.

Serve immediately, or sprinkle with granulated sugar and brûlée before serving.