Cut the cream cheese into cubes to help it soften more quickly.
Leave them at room temperature until soft.
Line with 2 layers of parchment, cut the parchment and make sure paper comes 1.5"~2" hanging off the sides of the pans.
Beat cream cheese in medium low speed until very soft, then add sugar and keep beating until smooth and sugar has dissolved.
Add eggs one at a time, beating each egg until mix well before adding the next one.
Don't forget to scrape down sides of bowl to ensure nothing sticks to the sides.
In another bowl, sift flour and then pour some heavy cream, mix until smooth, then add the rest of heavy cream and mix well.
Pour the heavy cream and flour mixture into the cheese mixture,
then add the vanilla and lemon juice, and continue to beat on low speed until batter is very smooth.
Sift the batter and pour the batter slowly into prepared cake tin.
Preheat the oven to 220°C, and bake for 35-45 minutes.
Let cool slightly,
then remove the mould and let cool completely. You can enjoy at a little warm or room temperature,
or chill in refrigerator overnight.
