In a mixing bowl, combine the cake flour, cold butter, and a pinch of salt until the mixture resembles coarse crumbs. Press the crumbly dough into the tart pan and chill for at least 30 minutes.

In a separate bowl, beat cream cheese and sugar together until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract and lemon zest.

Pour the cheesecake filling into the baked tart shell and smooth the top. Bake for 45 minutes or until the edges are set but the center is slightly jiggly.

Allow the tart to cool for 30 minutes at room temperature, then refrigerate for at least 2 hours.

Remove the tart from the pan, slice, and serve plain or with toppings like fresh fruit or whipped cream.