Grate the zest the organic lemon.
Mix flour, sugar, vanilla sugar & lemon zest.
Whisk cream cheese, mascarpone, sour cream, Greek yoghurt & cream.
Add the eggs & whisk again.
Add the flour mix & whisk again.
Pour the filling into the prepared spring form; leave a small rim of cake.
Optional: There will be slightly more filling than you can use for the cake. Just pour the rest in 1 or 2 small oven-save bowls & put in the oven together w/ the cake.
Bake in the oven at 160° C w/ fan for 60 min. Afterwards switch off the oven & open the door of the oven for a small gap. Let the cake cool down in the oven completely. This will take some hours. Only then remove the spring form & transfer the cake to a plate.
Optional: Enjoy the leftovers of the filling as a dessert w/ some fruit or whatever.