Lemony Basque Cheesecake

1: Add zest into the sugar and pinch gently with your fingers to help release the zest oils.

2: In a bowl, cream together the cream cheese until smooth, then add in the sugar/zest mixture and mix until combined.

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

4: Then whisk in the rest of the cream and vanilla until combined.

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

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

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

8: Bake at 425°F for about 45 minutes, keeping an eye on it after the 40-minute mark.

9: It should be nice and brown on top but slightly jiggly in the middle.

10: Cool in the cake pan for at least 2 hours and then put into the fridge for 8 hours or overnight.