تشيز كيك سان سباستيان

Place the cream cheese in a large bowl, add sugar, and mix until smooth and creamy.

Gradually add the eggs while mixing, then add vanilla, lemon zest, and lemon juice.

Mix heavy cream with flour well, then add to the cream cheese mixture and combine thoroughly.

Line the cheesecake pan with parchment paper, making sure the edges are high, then pour the batter in.

Bake the cheesecake in a preheated oven at 210°C for 30–35 minutes until the top is browned and the center is soft.

Let the cheesecake cool at room temperature for 2–3 hours, then refrigerate for at least 3 hours or overnight.