Check off each step as you cook.

1. 01Prepare the tin and cheese.Heat the oven to 325°F / 165°C. Line the base of the springform tin with parchment and lightly butter its sides. Process the cheese in a food processor or pass it through a fine sieve until smooth, scraping down as needed.
2. 02Mix the cheese batter.Beat softened butter and sugar for 2–3 minutes until creamy. Beat in the yolks one at a time. Mix in the smooth cheese, cream, cornstarch, vanilla, and lemon zest on low speed just until evenly combined.
3. 03Fold in the whites.In a clean bowl, beat egg whites with the salt until they form soft peaks that bend at the tip. Fold a spoonful into the cheese mixture to loosen it, then fold in the remainder gently. Spoon into the prepared tin and level the top.
4. 04Bake gently.Bake for 60–75 minutes until the top is golden, the edges are set, and the center has a gentle wobble rather than a liquid ripple. The center should reach at least 160°F / 71°C. Cover loosely with foil if the surface darkens too quickly.
5. 05Cool, then refrigerate.Turn off the oven, open its door slightly, and leave the cake inside for 20 minutes. Transfer to a rack for about 40 minutes, then refrigerate for at least 4 hours until fully chilled. Do not leave it cooling on the counter for hours. Run a thin knife around the edge, release the tin, and slice cold.

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