Heat oven to 250 degrees F. In a bowl, stir in flour, 1/4 cup of the sugar and lemon rind. Cut in butter until mixture resembles coarse crumbs. Add the egg yolk and mix until a smooth ball of dough is formed. Cover with plastic wrap and chill for 1 hour. Pat dough evenly over the bottom and sides of an ungreased, 9 inch spring formed pan. Beat cream cheese until fluffy. Beat in the remaining 1.5 cups of sugar and the salt. Add the whole eggs 1 at a time, beating well after each addition. In a small bowl or cup, stir the liqueur and coffee granules until the granules dissolve. Beat into the cream cheese mixture. Pour cream cheese mixture into the dough lined pan. Bake for 1.5 to 2 hours or until cake if firm when touched in center. Cool cake in the pan, then chill for at least 3 hours. To serve, remove sides of the pan and decorate with rosettes of optional whipped cream. If desired dust each rosette with a sprinkling of crushed instant coffee granules. Alternately decorate the cake with real or candy coffee beans.{$7e}(Original recipe for 6)
