Preheat oven to 200° Celcius. Butter pan, then line with overlapping parchment paper, making sure parchment comes at least 5 cm above top of pan on all sides. Place pan on baking sheet.

Beat cream cheese and sugar with electric whisk on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.

Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low.

Add cream (optional: pre-boiled with tea leaves/flavourings), salt, lemon juice and vanilla and beat until combined, about 30 seconds.

Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.

Pour batter into prepared pan. Bake cheesecake on middle oven rack until deeply golden brown on top and still very jiggly in the center, approx. time 60–65 minutes.

Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature. Cover and refrigerate to store up to 1 week.