Preheat your oven to 320°F (160°C). Prepare a 7 or 8-inch round cake pan by lining the bottom with parchment paper.

Cover the exterior of the pan with aluminum foil to keep water from infiltrating during the water bath process.

Prepare the Cream Cheese Mixture:

In a heatproof bowl, combine the softened cream cheese, butter, and heavy cream.

Place the bowl over a pot of simmering water (double boiler method) and whisk until smooth and well combined.

Add the Egg Yolks and Dry Ingredients:

Once the cream cheese mixture has cooled, whisk in the egg yolks one at a time until fully incorporated.

Sift the cake flour into the mixture and gently fold until smooth and no lumps remain.

Add lemon zest and vanilla extract, if using, and fold gently to combine.

In a separate, clean bowl, beat the egg whites with an electric mixer on medium speed until foamy.

Add the lemon juice and gradually add the granulated sugar while beating on high speed.

Combine the Mixtures:

Gently fold 1/3 of the meringue into the cream cheese mixture to lighten it. Then, carefully fold in the remaining meringue in two additions, ensuring not to deflate the mixture.

Bake the Cheesecake:

Pour the batter into the prepared cake pan.

Gently tap the pan against the countertop to dislodge any trapped air bubbles.

Place the cake pan into a larger baking dish and add hot water to the dish, creating a water bath that reaches halfway up the sides of the cake pan.

Bake for 55-65 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

Turn off the oven and leave the cheesecake inside with the oven door slightly open for about 15 minutes. This helps to prevent cracking.

Once cooled, refrigerate for at least 4 hours or overnight for the best texture.

Before serving, dust with powdered sugar, glaze with warmed apricot jam, or top with fresh berries and sweetened whipped cream as desired.