Preheat your oven to 300°F (150°C) and line an 8x3 inch round cake pan with parchment paper. Prepare a 9x9 inch baking pan for the water bath.

In a heatproof bowl, combine 8 ounces of softened cream cheese, 4 tablespoons of butter, and ¼ cup of heavy cream. Heat until smooth and creamy.

Whisk in 6 egg yolks until combined, then sift in ½ cup of cake flour. Mix in 1 tablespoon of lemon zest and 1.5 teaspoons of vanilla extract.

Whip 6 egg whites with 2 teaspoons of lemon juice until frothy, gradually adding ⅓ cup of sugar until soft peaks form.

Gently fold one-third of the meringue into the cream cheese mixture, then repeat twice more until fully combined.

Pour the batter into the prepared cake pan, smooth the top, and tap to release air bubbles. Place in the water-filled baking pan.

Bake for 80-90 minutes until golden brown and a skewer comes out clean. Check after an hour to avoid overbaking.

Allow the cheesecake to cool in the pan for at least 15 minutes. Run a knife around the edges before flipping onto a cooling rack.

Serve warm or chilled, dusted with powdered sugar, glazed with apricot jam, or with sweetened whipped cream.