Preheat your oven to 300°F (150°C). Prepare an 8-inch round cake pan by lining the bottom with parchment paper and greasing the sides.

In a heatproof bowl, combine the cream cheese, unsalted butter, and heavy cream over simmering water. Stir until melted and smooth.

Let it cool slightly, whisk in the egg yolks, sift in the cake flour, and add lemon zest and vanilla extract.

In a clean bowl, beat egg whites with lemon juice until frothy. Gradually add granulated sugar until medium-soft peaks form.

Gently fold the meringue into the cheesecake base in three parts using a spatula, preserving the airiness.

Pour the batter into the prepared cake pan, tap to release air bubbles, place in a larger dish, and fill with hot water.

Bake in the preheated oven for 80-90 minutes until set and the top is light golden.

Turn off the oven and leave the cheesecake inside with the door ajar for about 30 minutes.

Remove from oven and water bath, cool on a wire rack for 15 minutes before inverting onto a plate.

Serve warm, at room temperature, or chilled, possibly dusted with powdered sugar or topped with apricot jam.