Set your oven to 400°F. Meanwhile, in the bowl of your stand mixer, add the softened cream cheese and beat for 2-3 minutes. Add the sugar and allow the mix to come together for 2-3 more minutes. Proceed to add your eggs, one at a time. Once fully incorporated, scrape down the sides of the bowl to make sure all of the cream cheese is soft and that there will be no lumps.

Pour in the lemon juice, cream, and vanilla. Make sure the speed is not too high as you do not want the liquid to go flying out of the bowl. Add the gluten free flour (or regular flour if you are not gluten free) and either fold it in by hand with a spatula or leave it in the bowl with the mixmaster running for no more than 30 seconds.

Grease a springform pan with butter and line it with parchment paper. Pour the batter into the pan and bake for 55 minutes. Once done, allow to come to room temperature on the counter and then transfer to the fridge for a minimum of 2 hours, I prefer overnight. When you wish to serve it, you can eat it right out of the fridge or allow it to come to room temperature for 30-60 minutes prior to serving. Either way is delicious!