Step 1: Preheat your oven to 400°F (200°C) and grease a 9-inch springform pan. Line with two sheets of parchment paper so it extends above the rim.
Step 2: In a large bowl, cream together the room-temperature cream cheese and sugar until perfectly smooth and fluffy.
Step 3: Incorporate the eggs one at a time, ensuring each is fully blended before adding the next.
Step 4: Slowly pour in the heavy whipping cream, lemon juice, and vanilla extract while whisking gently.
Step 5: Sift the flour and sea salt into the batter and fold gently until just combined.
Step 6: Pour the mixture into the pan and bake for 50-60 minutes until the top is burnt-orange to dark brown.
Step 7: Remove from oven; the cake should be very jiggly. Let it cool completely at room temperature before chilling in the fridge.