Basque Cheesecake

Beat softened cream cheese on low speed until smooth.

Add softened butter and beat until combined.

Gradually add sugar, scraping the sides of the bowl as needed.

Add eggs one at a time, mixing gently after each addition.

Stir in lemon juice, lemon zest, salt, vanilla extract, and flour until just incorporated.

Fold in cream until the batter is smooth and pale yellow.

Pour the batter into a round mold lined with parchment paper.

Adjust the parchment paper edges to ensure an even lining.

Bake for about 40 minutes until the top is deeply browned and the center is still slightly jiggly.

Cool to room temperature, then refrigerate overnight before slicing.

Slice the baked cheesecake into wedges.