Basque Cheesecake

1: Add lemon zest into the sugar and pinch gently to release the zest oils.

2: In a bowl, cream together the cream cheese until smooth.

3: Add in the sugar/zest mixture and mix until combined.

4: In another bowl, whisk 1/4 cup of the heavy cream with the flour until it forms a paste.

5: Whisk in the rest of the cream and vanilla until combined.

6: Gently cream together the cream cheese and heavy cream mixtures until smooth.

7: Add in your eggs one at a time and fold with a spatula to mix.

8: Pour into a lined 9 inch spring form pan and bang it on the counter to release air bubbles.

9: Bake at 425°F for about 45 minutes, monitoring closely after 40 minutes.

10: The cheesecake should be brown on top but slightly jiggly in the middle.

11: Cool in the cake pan for at least 2 hours, then refrigerate for 8 hours or overnight.