Preheat oven to 210 degree Celsius

Butter the cake pan, line with a parchment paper, make sure parchment comes at least 2" above top of the pan on all sides

Beat the cream cheese and sugar with a electric beater on medium speed for about 5 minutes until smooth

Turn the beater to low speed and add the eggs in, one at a time

Add the sifted all-purpose flour, cream, lemon juice and salt. Mix through on low speed until everything is well incorporated

Pour the batter into the prepared pan

Bake it in the oven for 25 minutes. At the 15-minute mark, rotate the cheesecake to help it cook evenly

Increase the oven temperature to 230 degree Celsius and bake for another 5-10 minutes or until the top is dark brown

Remove the cake from the oven and let it cool completely before removing it from the pan

Chill in the refrigerator for an hour or more, it tastes much better when it is cool. Slice it up and serve with some strawberries, enjoy😋