PREHEAT THE OVEN AND PREPARE THE CAKE TIN
Preheat the oven to 340 degrees Fahrenheit, make sure the wire racks are in the middle of the oven.
Wrap the springform cake tin with aluminum foil on the outside of the cake tin and secure it tightly. This prevents any water from leaking into the cheesecake.
Light lightly grease the cake tin with butter. You do not want the cheesecake to stick to the tin as there is no crust.
COMBINE THE CREAM CHEESE AND SUGAR
Using the paddle attachment, beat the cream cheese and sugar until well combined in the food mixer.
ADD THE EGGS
Into a small bowl, crack the eggs. Whisk the eggs, to break them up.
Put the food mix on medium speed and slowly add the egg into the cream cheese mixture
ADD THE FLAVORING
Add the vanilla essence and lemon zest while the food mixer is still on.
Mix until the filling is well combined
POUR THE FILLING INTO THE CAKE TIN
Spoon or pour the cheesecake filling into the prepared cake tin. Be sure to knock out any air in the cheesecake filling, as this will result in bubbles on the surface of your cheesecake. Lift the filled cake tin and "drop" it on the counter from a little height. This will remove any air trapped in the mixture. Repeat this once or twice.
BAKE THE CHEESECAKE
Prepare the water bath by filling it with water. Place the cheesecake into the water bath and then place it into the oven. Bake the cheesecake for about 40 mins at 340 degrees Fahrenheit, or until the edges have set slightly and the center has a gentle wobble. If you have a cooking thermometer, you can test the temperature and make sure it is at 160 degrees Fahrenheit before removing it from the oven.
REMOVE CHEESECAKE FROM OVEN
Take the cheesecake out of the oven. Remove the cheesecake from the water and place it on the wire rack to cool.
REFRIGERATE THE CAKE
Let the cheesecake cool to room temperature, then place it in the refrigerator to chill down and firm up. Leave the cheesecake for 4 hours at least to set or preferably overnight.