Adapted from: Basque Cheesecake, May I have that recipe?
32 oz cream cheese, room temperature
1 ½ cups / 300 g) sugar
½ tsp salt
2 tsp vanilla extract
¼ cup lemon juice
zest of one lemon
¼ cup / 35 g flour, sifted
6 large eggs, at room temperature
1 cup heavy cream
1 cup crème fraîche (1 cup heavy cream with 1 tbsp 3.25% buttermilk)
Preheat the oven to 400°F. Line a 9″ springform pan with two crisscrossed pieces of parchment paper, with an overhang of 2″.
Put the cream cheese in a stand mixer bowl with the paddle attachment. Mix on low (#1 speed on a Kitchen Aid mixer), scraping down the sides, until smooth and creamy.
Add the sugar and salt, and mix until smooth, scraping down the sides.
Add the vanilla extract, lemon juice, lemon zest and sifted flour and continue mixing until creamy.
With the mixer on, add the eggs, one at a time until they’re well incorporated into the batter. Add the heavy cream and crème fraîche and mix until smooth.
Using a rubber spatula, check the batter for any cream cheese lumps. If you find any, keep mixing until the batter is smooth.
Pour the batter into the lined springform pan. Pull the sides of the parchment up, to allow the cheesecake to rise, and to prevent the batter from spilling out.
Bake for 55 minutes. Turn off the oven and leave the cheesecake in the oven for one hour to cool.
Remove the cheesecake from the oven and let it cool completely on the counter. Refrigerate overnight.
Remove from the pan after it has set overnight in the refrigerator. Remove from the fridge at least 1 hour before serving.