Take the *cream cheese* out of the refrigerator in advance to allow it to become more pliable and smooth. For the cheesecake, use a high-quality cream cheese such as Philadelphia or any labeled as cream cheese, about 65-70% fat content. The quality and texture of the cheese will impact the final result. Mix the cheese with a spatula until it reaches a creamy consistency, which should take about 1 minute.

Pour in the high-quality *heavy cream* (33% fat), then add the *powdered sugar* and *vanilla sugar*. Use a whisk to blend the mixture until smooth. It is essential to mix but not to beat it, as we don't want air bubbles in the cheese mixture.

Add the eggs into the mixture, and again blend until you achieve a smooth, homogeneous consistency.

Finally, incorporate the *flour* and *lemon juice*. Mix until the batter is silky. It should be quite liquid.

For baking the cheesecake, use a springform pan with a diameter of no more than 16-18cm (6-7 inches). Cut a circle out of parchment paper and line the bottom and sides of the pan. The pan should be about 8 cm (3 inches) high, or you can extend it with parchment if necessary. Pour the cheese mixture into the pan and gently tap it on the counter to release any trapped air bubbles.

Preheat your oven to 250°C (482°F) and bake the cheesecake for approximately 30 minutes, or until it reaches a golden-brown color. During baking, the cheesecake will rise and might crack at the edges, which is normal. Note that the cheesecake should jiggle slightly when it's fresh out of the oven.

Let the cheesecake cool to room temperature on the counter. Remove the ring, seal it well, and place it in the refrigerator overnight to mature.

Slice the cheesecake using a hot knife to ensure clean cuts. You can drizzle the dessert with melted chocolate, although it is delicious as is.