Add sugar, vanilla, lemon zest, lemon juice and cornstarch; Hit on low speed even combined.

Put the uncooked cheesecake in a large roasting pan. Pour boiling water into the pan until it reaches about one inch on the side of the cake pan. The water bath regulates the temperature and keeps the cake cooked on low heat.

Bake until the cake is just set, 1 hour 30 minutes to 1 hour 45 minutes (the cake should not look liquid at all, but flash a little when pushing the pan. Cool the cheesecake in the double boiler until the water heats up, about 45 minutes. Remove the pulsating pan from the water bath, get rid of foil. Remove the sides of the pulsing pan.

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