The number of ingredients specified in the recipe is calculated for a 20 cm diameter mold. I made a double portion, so the number of ingredients in the photos is doubled. Beat the cream cheese and sugar until creamy. Add the egg, melted butter, lemon zest and juice, and vanilla essence. Beat until smooth. Lay aside.
Sift flour with baking powder and salt, add sugar and mix. Mix the melted butter, eggs, lemon juice, vanilla, and lemon zest with a small mixer and bring everything to a smooth state.
Preheat the oven to 160* C (325*F). Form cover with parchment. If the form is not detachable, it is desirable that the parchment goes beyond the edges of the form then the pie will be easy to get. Pour the dough into the prepared form and distribute evenly.
Put the cheese filling on the dough.
Spread evenly over the surface not reaching 2 cm to the edge of the dough.
Bake for about 30-35 minutes, or until the outer edges of the pie are light Golden and the center is set. Cool the cake in the form of 15 minutes, then remove, cool completely. When serving, if desired, sprinkle with powdered sugar.