Preheat your oven to 220°C (425°F). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

In a large mixing bowl, beat the cream cheese until smooth and creamy (about 2-3 minutes).

Gradually add the sugar to the cream cheese, beating continuously until the mixture is light and fluffy.

Add the eggs one at a time, beating well after each addition to keep the batter smooth.

Sift the flour into the batter and mix gently until just combined. Avoid overmixing to keep the texture light.

Stir in the lemon zest, vanilla extract, and a pinch of salt for a subtle brightness.

Pour the batter into the prepared springform pan and smooth the top with a spatula.

Bake at 220°C for 10 minutes to create the domed, caramelized top. Then, reduce the oven temperature to 180°C (350°F) and bake for an additional 35-40 minutes. The cheesecake is done when the top is golden brown and the center is set but still slightly jiggly.

Allow the cheesecake to cool completely in the pan. For best results, refrigerate for at least 2 hours before serving.

Slice and serve plain or with your favorite toppings like fresh berries or a dusting of powdered sugar.