Take a large bowl and boil 2 cups of water, soften cream cheese by placing it in a bowl over the boiled water.
Now remove the cheese bowl from the steam and add softened butter to it, beat them together until become smooth and creamy in texture.
Add sugar to the cream butter mixture and beat until sugar mixes completely in the batter. Reserve 2 tablespoon of sugar.
After that add egg yolks one by one and beat after each addition.
Mix the lemon juice with zest, whipped cream and vanilla in the batter.
In a separate bowl beat egg white until become soft peak would form.
Add 2 tbsp of sugar to the egg white and beat again to make a stiff batter.
Add flour to the egg white mixture and mix it by using flat spatula.
Now mix both the batter together i.e. cream cheese mixture and egg whites mixture.
Take a spring form pan and wrap greased butter paper at every sides of pan. Pour the cheesecake batter into the pan and place it in preheated oven for 40 mins. at 350 degrees F.