Lower temperature to 130°C (260°F)
Use a hand mixer or kitchenaid with paddle attachment to beat the cream cheese on low speed until smooth and lump-free, 1-2 minutes. Add sugar, vanilla sugar, cornstarch, and pudding powder, and beat until blended. Scrape down the sides and bottom of the bowl as necessary. Add the eggs, one at a time, and beat until fully combined. Add sour cream and lemon zest and beat just until combined and smooth. IMPORTANT: The goal is NOT to overmix and add too much air (you will see small air bubbles if you do), but also not to undermix and not have things evenly incorporated. In both cases, the cheesecake will not come out as creamy as it should. Trust me, I had to learn the hard way.
Pour batter over cooled crust and spread evenly.
Bake the cake for 60 minutes (start checking it after 45 minutes...it should not be dark on top and there should not be cracks, in which case its overbaked). Turn off the oven after the 60 minutes and set a timer for 10 minutes. After the 10 minutes are over, slightly open the oven door and leave it in for another 10 minutes (this will prevent the cake from cracking). The sides should be set, but the center still wobbly at this point. If your kitchen is very cold, you might need to increase both of those times.
Transfer the cake to a wire rack and allow it to cool to room temperature. Cover the cake with plastic wrap and refrigerate overnight or for at least 6 hours.