Wash the lemon thoroughly using dish soap, soak it in boiling water for 2 minutes, and clean it with coarse salt and baking soda.

Peel the lemon skin thinly using a peeler and finely chop it to make lemon zest.

In a blender, add liquid ingredients first: eggs, heavy cream, lemon juice, and cream cheese.

Add dry ingredients: sugar, cake flour, and the chopped lemon zest.

Blend all ingredients together for about 10 seconds until smooth.

Prepare a 20cm round baking pan by lining it with parchment paper.

Pour the batter into the prepared pan and tap the pan on the counter to remove air bubbles.

Bake the cheesecake in a preheated oven at 170°C (338°F) using a water bath for 45 minutes.