Basque Cheesecake

Instructions

1. Prepare the pan
   Preheat the oven to 200°C (400°F). Line a 9-inch (23cm) springform pan with two overlapping sheets of parchment paper, making sure the paper comes at least 2 inches above the pan's edges. The paper should be crinkled to easily fit the pan.
2. Beat the cream cheese
   In a large bowl using an electric mixer, beat the cream cheese until completely smooth and free of lumps, about 2 minutes. Add the sugar and beat until well incorporated and the mixture is smooth, another 1-2 minutes.
3. Add eggs and remaining ingredients
   Add the eggs one at a time, beating well after each addition. Pour in the heavy cream, vanilla extract, and add salt and lemon zest (if using). Beat until smooth. Sift the flour over the mixture and beat just until incorporated, being careful not to overmix.
4. Pour and bake
   Pour the batter into the prepared pan. Tap the pan gently on the counter a few times to release any air bubbles. Place on the middle rack of the preheated oven and bake for about 50 minutes, until the top is deeply browned and almost burnt-looking, but the center still has a significant wobble when gently shaken.
5. Cool and serve
   Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight. The cake will sink and set as it cools. To serve, gently remove the springform ring and carefully peel away the parchment paper. The center should be creamy and pudding-like while the exterior is firmer.