In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.
Add the sugar, lemon zest, and vanilla extract and mix until the mixture is creamy and smooth.
Lower the hand mixer speed to low, and add each egg at a time. This step stops the cheesecake batter from overbeating. Overbeating can cause a weird cheesecake texture and stops the cake from cracking.
Add the flour (we suggest sifting the flour) into the mixture and beat it on medium speed until the mixture is just combined. Make sure you don’t overbeat the mixture.
Pour the cheesecake batter over the crust, and release air bubbles by tapping the pan onto a flat surface.
Bake the cheesecake in a 140c (280f) for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours. After the cheesecake is cooled, wrap the cheesecake with a plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Run a thin knife around the edges of the cake to loosen it from the pan. Carefully release the springform, slice, and enjoy!