To Make The Crust: Combine 1 cup sifted flour, 1/4 cup white sugar and butter or margarine with a pastry blender to make coarse crumbs. With a fork mix in the lime peel, egg yolk and 1 teaspoon lime juice. Dough will have a paste-like consistency. Cover the bottom and sides of a 23cm springform pan with the crust mixture. Bake in a preheated 200 degrees C oven until slightly brown, about 6 to 8 minutes.
In a large bowl combine the cream cheese, 1 cup lime juice, vanilla essence, 1 1/2 cup white sugar, 1/2 cup flour, salt and eggs. Beat until smooth. Pour filling into the dough lined pan.
Bake in a preheated 230 degrees C oven for 12 minutes. Reduce heat to 150 degrees C and bake until centre of the cheesecake doesn't wiggle when the pan is gently shaken (about 1 hour). Remove cake from oven and cool.
Release spring on the outside rim after 1 hour of cooling time but do not remove the sides. Loosening the spring will help to prevent the cake from cracking. If you remove the rim the cake will not hold its shape. Chill the cake several hours before serving. Cake develops better flavour if chilled overnight.