Preheat your oven to 200°C (392°F) with the fan setting enabled. If your oven doesn’t have a fan function, refer to the note below for adjustments. Prepare an 8x3-inch cake pan by lining it with two layers of baking paper, ensuring the paper extends beyond the edges of the pan. This will make it easier to remove the cake later.

In a stand mixer fitted with a paddle attachment, combine the softened cream cheese and sugar. Mix on medium speed until the mixture is creamy and free of lumps. If you prefer, a hand mixer can also be used for this step.

Add the eggs one at a time, ensuring each egg is fully mixed into the batter before adding the next. Scrape down the sides of the bowl occasionally to ensure even mixing. Aim for about 10–15 seconds of mixing for each egg.

Gradually pour in the heavy cream, followed by the salt, vanilla extract, and lemon juice. Continue mixing until the batter is smooth and all ingredients are well incorporated.

Finally, reduce the mixer speed to low and add the sifted flour. Blend just until the flour is fully mixed in, avoiding overmixing.

Carefully pour the batter into your prepared cake pan. Tap the pan gently on your countertop a few times to eliminate any large air bubbles trapped in the batter. Place the pan in the preheated oven and bake for 50–60 minutes. The top should develop a deep caramelized color, while the center remains slightly wobbly when shaken.

Allow the cheesecake to cool completely in the pan for approximately 4 hours. During this time, the center will naturally sink slightly, which is a hallmark of this style of cheesecake.

When ready to serve, lift the cake out of the pan using the excess baking paper as handles. Slice into portions and enjoy this decadent dessert.