Prepare the equipment: Preheat your oven to 300°F. Line the bottom of an 8-inch by 3-inch cake pan with a circle of parchment paper and prepare a 9-inch by 9-inch baking pan. The 9×9 inch pan will be used for a water bath, so any larger pan that can hold the 8-inch round cake pan will work as well. Bring several inches of water to a simmer in a large saucepan or pot. Once simmering, reduce the heat to low. Make the base batter: Place the cream cheese, butter, and cream in a large heatproof bowl that can sit over the saucepan without touching the water. Warm the mixture slowly, whisking until smooth and fully combined. Turn off the heat. Add the egg yolks and mix well. Immediately sift the cake flour into the bowl and whisk until no lumps or dry flour remain. Remove the bowl from the heat and stir in the lemon zest and vanilla extract. Whisk to combine and set aside to cool. Work quickly to avoid scrambling the egg yolks! Fill the 9×9 baking pan halfway with hot water and carefully place it in the oven to preheat (or use the hot water you already have). Prepare the meringue: In a clean bowl, combine the egg whites and lemon juice. Using a hand mixer, whip the egg whites on medium-high speed until frothy. Gradually add the granulated sugar, about one-third at a time, before the whites reach the soft peak stage. Once all the sugar is incorporated, continue whipping for 10 to 20 seconds more. Then lower the speed to medium and whip until medium-soft peaks form. Refer to photo guides if needed. Gently fold one-third of the meringue into the cream cheese mixture until no streaks remain. Fold in the remaining meringue in two additions. Pour the batter into the prepared 8-inch cake pan and firmly tap it on the counter a few times to release large air bubbles. A skewer can also be used to pop any remaining bubbles. Bake the cheesecake: Carefully place the cake pan into the water bath inside the oven. Bake for approximately 80 to 90 minutes, until the cheesecake is golden brown on top and a skewer inserted in the center comes out clean. Remove the cheesecake from the oven and dry the bottom of the pan. Let it cool for a few minutes on its side, rotating the pan every 20 to 30 seconds, until the cheesecake loosens from the sides. Remove the cheesecake from the pan by flipping it onto a plate. Peel off the parchment paper and flip the cake upright onto another plate. Let it cool completely. Serve: The Japanese cheesecake can be enjoyed warm, fully cooled, or chilled in the refrigerator for at least one hour. Keep it plain, dust with powdered sugar, or glaze with apricot jam. Serve alone or with fresh fruits, berries, and whipped cream.