* Preheat oven to 400 degrees F. Line a 8x3 round cake pan with parchment paper(sides and bottom)
* Prepare hot water and a pan for a water bath.
You can make a water bath by using a pan larger than the cake pan you are using and add a towel. You should be able to insert cake pan into the larger pan plus adding hot water to the bigger pan to where it reaches the halfway point of cake pan.
* In a heat proof bowl over a sometime pot of water (double boiler) add the block of cream cheese and whisk until soft and smooth.
* Whisk in melted butter until evenly combined.
* Add a couple egg yolks to the mixture at a time while whisking between each addition until well yolks are incorporated.
* Whisk in the sugar.
* Make sure you don't overheat as it will curdle, if it curdles you will have to start over. If it feels to hot remove from the summer water and keep whisking.
* Soft the flour and cornstarch into the mixture and whisk until just combined and no lumps are visible.
* Add remaining ingredients( lemon zest, lemon juice, cream, salt and vanilla) and whisk to combine.
* Remove from the simmering water, set aside until needed.
* In a clean mixing bowl beat together egg whites and lemon juice on medium speed until completely frothy.
* Once frothy slowly add in small amounts of sugar while still breathing on medium speed.
* Increase speed to med-high and whip until soft peak forms. ( It should be able to form a peak but the peak will hook) DO NOT OVER-BEAT THE MERINGUE.
* Transfer 1/3 of the meringue to the cheesecake batter base and whisk until the batter is well incorporated.
* Add another 1/3 of the meringue to the batter but this time GENTLY FOLD the meringue in. Repeat with the remaining meringue.
* Pour into the parchment lined cake pan and tsp onto counter a couple times to remove large air bubbles.
* Place into the larger pan that's been lined with a towel. (Cake pan should sit on towel) Fill larger pan with hot water until it reaches half way up cake pan. **MAKING SURE NOT TO GET WATER IN CAKE IN**
* Bake for 15 mins, then turn the oven temp down to 300 degrees F and bake another 25-30 mins or until cheesecake is golden brown in top and a toothpick comes out mostly clean.
* Now this step is important. DO NOT remove from oven but turn oven off, and leave the cheesecake in for 15 mins. After the 15 mins remove the cheesecake from the water bath and take the water bath or of oven keeping the cheesecake in oven. Crack the door and leave in oven another 30 mins.
* Now you can remove it from oven and CAREFULLY take the cheesecake out of the pan.
* Unwrap the sides and let cool on a wow rack until slightly above room temp.
* You can enjoy it either warm, or at room temp. However it is best to let it cool to room temp on rack them cool in fridge for at least an hr before eating.