Place the sour cream in a bowl, add the sugar, vanilla extract, and lemon zest, then mix well until all ingredients are combined.
Add the 6 eggs, two at a time, mixing well after each addition until the eggs are completely incorporated and the mixture is smooth.
Add the cornstarch and mix well until it is completely incorporated and the batter becomes fine and creamy.
Pour the mixture into a loaf pan lined with parchment paper and level it gently.
Bake in a preheated oven at 180°C for about an hour, or until the cheesecake is beautifully browned on top.
After baking, let it cool completely, then serve plain, with jam, or alongside fresh fruit.
Cook it hands-free.
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