Before you begin, let cream cheese & eggs rest in room temperature.
Line the bottom of your cake tin with parchment paper, grease the bottom and sides so that the cake won’t stick after baking.
Preheat your oven to 200C
In a mixer, beat cream cheese and sugar on medium until smooth (about 5 minutes)
Turn the mixer on low and add the eggs one at a time, making sure to scrape down the sides of the bowl so everything is incorporated.
Add heavy cream, flour, lemon juice and salt. Mix through on low until everything is well incorporated.
Pour the batter into your tin and bake it for 20-30 minutes. At the 15 minute mark, rotate the cheesecake to help it cook evenly.
After the 20 minute mark, test the cheesecake for doneness. We want a slight wobble in the middle, the centre might still be a tad underdone but that’s what we want!
Remove the cake from the oven and let it cool completely before removing it from the tin. Then, chill in refrigerator 6 hours - overnight.
When you’re ready to eat, slice it up and serve with a dollop of cream.