Gather all ingredients before starting the recipe.

• Pre heat oven to 400℉
• Cut 3 sheets of parchment paper making sure that the sheets are large enough to line the pan and still have a 2-3" overhang.
  
• Spray one sheet with vegetable oil, reserve the sprayed sheet for the last sheet. Line the pan with the remaining sheets, layering the sheets so that the pan is fully covered around the sides.
• Mix 2 lbs cream cheese, 1 1/4 cup sugar and a pinch kosher salt and beat until smooth, for about 1 minute.
  
• Reduce speed on mixer and 1/2 cup sweetened condensed milk. Beat to combine, then add 1 1/2 cups heavy cream1 tbsp fresh ginger, grated , 1 tsp ground ginger, 1 tsp vanilla extract and 2 lemons zested and juiced and mix on medium speed until fully blended.
• Break 6 large eggs into a small container and then add eggs one a time to the batter. Mix until fully incorporated before adding each egg.
• Add 1/3 cup all-purpose flour, beat again until fully incorporated.
  
• Pour the mixed batter into a 10" spring form pan and place in a 400℉ oven.
  
• Bake for 30 minutes, then turn the pan and bake for a further 30 minutes.
• Remove baked cheesecake, cool to room temperature and refrigerate the cheesecake for up to 6 hours or more.
• To serve, remove the ring from the cheesecake and fan the paper around the cake and place on a round platter.