Whip the cream cheese with sugar, add the zest of 1.5 lemons and juice of 2 lemons, and whip again.
Foil the baking dish 13 * 9, spray with oil, put one sheet of dough. Put the cream cheese filling and cover with a second sheet of dough.
Mix the remaining zest with melted butter and sugar, grease the cake on top, and place it in the preheated oven. Bake for 30 minutes at 350 F until golden brown.
Cool, refrigerate for at least an hour. Remove the cake from the baking dish by pulling the edges of the foil, cut into portioned slices, and serve.