For the pastry:

Whisk together the flour, salt, and sugar. Make a well in the centre and add the butter. Using your fingers, rub together the butter and flour with the tips of your fingers until the mixture resembles fine breadcrumbs. Add the eggs and, using a fork, bring the mixture together until a dough forms. Add a splash of cold water if the pastry seems a little dry. Don’t overwork the pastry. Wrap in cling film and press down to form a disk. Chill the pastry for 30 minutes.

Lightly grease a Le Creuset 24cm Springform Cake Tin. Once the pastry has chilled, flour your work surface, then roll out the pastry into a large disk and line the base and sides of the tin. Trim off excess pastry and place the tin back into the fridge for 10 minutes. Once the pastry has chilled in the tin, place a large piece of baking paper inside and fill the tin with blind baking beans. Blind bake at 180°C/gas mark 6 for 30 minutes. Remove from the oven and allow to cool.

Increase the oven temperature to 200°C/gas mark 7. Rub the lemon zest into the caster sugar to allow for maximum flavour. For the filling, place the cream cheese, sugar, and lemon zest into the stand mixer bowl fitted with the paddle attachment and beat until smooth. Add the eggs one at a time and beat until combined. Lastly, add the cream and beat on low until combined. Pour the mixture into the pastry and bake for 25 minutes; lower the temperature to 180°C/gas mark 6 and bake for 35 minutes until golden brown. Leave in the oven (switched off) with the door slightly ajar to let it cool completely. The cheesecake is best chilled in the fridge overnight.