Preheat your oven to 425 degrees F (218 degrees C) with the oven rack in the
center of the oven. Grease a 9 inch (23 cm) round springform pan with 3 inch
(7.5 cm) sides. Then line the pan with two - 12 x 16 inch
(30 x 40 cm) overlapping strips of parchment paper. Make sure the parchment
paper comes about 2 inches (5 cm) above the top of the pan. (I find it best to
first crumple the parchment paper into a ball. Then smooth out the parchment
paper and press onto the bottom and sides of the pan. Don't worry if the edges
of the paper are creased.) Place the
springform pan on a larger baking sheet to catch any drips.
In a small bowl, rub the lemon
zest into the sugar. Stir in the flour and salt.
In bowl of your electric stand
mixer, fitted with the paddle attachment (or with a hand mixer), place the cream
cheese, sugar mixture, and vanilla extract. Beat on low speed until
smooth, scraping down the sides and bottom of the bowl as needed. Add the eggs,
one at a time, at low speed, beating well (about 30 seconds) after each addition. Add the
whipping cream and beat, on low speed, until incorporated. Carefully pour the filling into
the pan, smoothing the top with the back of a spoon or offset spatula.
about 40 to 45 or until the top of the cheesecake is a deep golden brown. The
edges of the cheesecake will be just set, the center of the cheesecake will
still look a little wet, and if you gently shake the pan the cheesecake will
jiggle. Remove from oven and place on a wire rack to cool. This
cheesecake can be served warm, at room temperature, or chilled. Leftovers can be
covered and stored in the refrigerator for 3 to 4 days. Or it can be frozen.
To freeze: Place the
cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in foil and
place in a freezer bag or container. Seal and return to freezer. Can be frozen
for several months. Thaw uncovered cheesecake in the refrigerator
Makes one - 9 inch (23 cm)