Slide a baking sheet into the middle rail of the oven and preheat the oven to 220 degrees top and bottom heat.
Grease a 26 cm springform pan with a little butter or margarine and then line it with two large pieces of parchment paper so that the parchment paper protrudes a few centimeters. The baking paper can be crumpled up a bit first, as it can then be pushed into the shape more easily and there will be wrinkles anyway.
Mix the cream cheese, sugar and vanilla sugar with a hand mixer (or better still, a stand mixer) until the sugar has dissolved and the cream cheese is nice and creamy. Keep stirring and stir in the eggs well one by one. Finally stir in the cream, lemon zest, flour and salt. As soon as everything has been mixed together, turn off the mixer and pour the cream into the springform pan. The cream is very liquid, but don`t worry, it doesn`t matter at all, it will set during baking and later cooling down!
Put the springform pan in the oven and bake the cake for about 40 minutes. Then increase the oven temperature to 250 degrees and brown. From now on at the latest, please don`t leave the cheesecake alone, as it can quickly turn from a nice dark brown to burnt. Depending on the oven, it will take about 5 minutes to reach the color. The cheesecake should be very brown at the top, but still wobble when you shake the mold (as if it were jelly).
Let it cool for an hour at room temperature, it is completely normal for the cheesecake to collapse noticeably. Then cool for at least 4 hours in the refrigerator, otherwise there is a risk that the inside will still be liquid and will melt when cut.
Danger! The consistency of this cheesecake is almost more reminiscent of a creamy pudding than a firm cheesecake, so be very careful when cutting and lifting out pieces! The cake looks very rustic, but it`s incredibly creamy and fluffy!
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