1. line a 9 inch cake tin with greaseproof paper and a little oil to help it mould to the tin. preheat your oven to 220°c. 2. In a mixing bowl, beat together your philadelphia cheese and caster sugar. then slowly incorporate your eggs and egg yolks one at a time until fully mixed. 3. Then add your lemon zest and vanilla, mix in double cream and plain flour with the salt until smooth and velvety. place in the fridge for one hour to rest. 4. Bake your cheesecake in the oven for 25 minutes then turn the oven down to 160 and continue to bake for 20-25 minutes. the cake should have an internal temperature of 58°c when you take it out of the oven. need to rest for an hour before fridge and cooling completely overnight. 5. Carve with a hot knife and enjoy.