Delicious Lemon San Sebastian Cheesecake

Start by placing the *lemon zest* in a pot of cold water. Bring it to a boil and then drain the water. Repeat this process five times to mellow the zest's bitterness.

Next, add the *sugar* and *lemon juice* to the pot. Blend the mixture until it reaches a *smooth and homogeneous puree*. You can use a food processor or blender for this step.

Finally, cook the puree until it reaches the weight specified in the recipe.

In a large mixing bowl, combine the *cream cheese*, *mascarpone*, and *heavy cream*. Using an electric mixer, beat the mixture until it becomes light and *fluffy*.

Add the *eggs* one at a time, mixing well after each addition. This will ensure a *creamy texture* without lumps.

Mix in the *lemon puree*, *sugar*, *lemon zest*, and *flour*. Blend until fully incorporated, making sure to scrape the sides of the bowl to combine everything evenly.

Prepare your baking pan (30x11 cm) by greasing it lightly. Pour the cheesecake mixture into the prepared pan, smoothing the top with a spatula.

*Bake* the cheesecake in a preheated oven at the appropriate temperature, which may vary based on your oven type and personal preference. It's important to keep an eye on it while it bakes to achieve that perfect texture.