• Place a rack in the middle of the oven and turn it on to 400 degrees to preheat. Line a 10-inch (25 cm) springform or round baking pan with wax or parchment paper. Ensure the paper extends beyond the edges of the pan; this will help with easy cheesecake removal and prevent sticking. Helpful tip: Make the parchment paper wet, then squeeze out the water and pat it dry. Now, it's flexible and can fit your pan without needing lots of cuts or layers.
• Using an electric mixer, a whisk, or even a metal spoon (like they do at La Viña), cream the sugar and cream cheese until smooth.
• Add the eggs one at a time and beat until they are completely incorporated.
• Add the heavy cream, vanilla and lemon juice, and mix it in.
• Add in the flour and gently mix it in on low speed or by hand.
• Pour the batter into the prepared pan and bake until browned and almost burnt on top, 35 to 50 minutes. The center will still be a bit wobbly when you take it out of the oven. Once it's done, remove the cake from the oven and let it cool completely on a cooling rack. It will have risen quite a bit, possibly even above the top of the pan, but as it cools, it will sink in the middle.  We like the center to be very soft, so we take it out at the 35-minute mark.
• About an hour later, transfer the cake to the refrigerator to let it cool completely. After it has spent a few hours in the fridge (or even better, overnight), it should be cold enough to slice. Don't remove the parchment paper until you're ready to cut it. Removing it too early can cause it to lose its shape.

Chocolate Sauce ( Optional)

• Before serving, make the chocolate sauce. Put the chocolate and cream in a microwave-safe bowl, then microwave it, stirring every 45 seconds until it's fully melted. Add the vanilla and give it a good stir.
• Slice the cheesecake into wedges and serve it either at room temperature or chilled. Drizzle each slice with the warm chocolate sauce for that extra delicious touch!