Preheat your oven to 300°F (150°C) and prepare an 8-inch round cake pan with parchment paper.

In a heatproof bowl over simmering water, combine cream cheese, butter, and heavy cream, whisk until smooth.

Once combined, remove from heat and stir in egg yolks, cake flour, lemon zest, and vanilla extract.

In a separate bowl, whip egg whites and lemon juice until frothy, then gradually add sugar until medium-soft peaks form.

Gently fold the meringue into the cream cheese mixture in three additions, being careful not to deflate.

Pour the batter into the pan, tap to remove air bubbles, and place in a larger baking dish with water.

Bake for 80 to 90 minutes until golden and a skewer comes out clean.

Cool in the pan for 10 minutes, then turn upside down to cool completely.

Chill in the refrigerator for at least an hour before serving.