1. Begin by beating the cream cheese, vanilla bean, and icing sugar together using a paddle attachment until the mixture is creamy and smooth. Look for a consistency that holds its shape but is still spreadable.
2. Next, add the melted white chocolate to the cream cheese mixture. Continue mixing until everything is well combined, ensuring that the chocolate is fully integrated.
3. Once your mixture is uniform, gently fold in the candied lemon and semi-whipped whipped cream. The goal here is to maintain the lightness of the whipped cream while incorporating the flavors.
4. In a separate bowl, mix the sugar and lemon juice until the sugar dissolves. This will create a syrupy mixture that will enhance the cheesecake's flavor.
5. Bring this mixture to a boil, then remove it from the heat. Let it cool to about 60 °C (140 °F), which is the perfect temperature for adding the eggs without scrambling them.
6. After cooling, gradually add the butter to the mixture, blending until it becomes smooth and glossy. This step adds richness and a wonderful texture.
7. In another bowl, whip the whole eggs and yolks with the remaining sugar until the mixture becomes foamy and light. You'll know it's ready when it has doubled in volume and holds a ribbon-like trail when you lift the whisk.
8. Gently fold in the dry ingredients, including the T45 cake flour and baking powder, ensuring you don't overmix. The batter should remain light and airy.
9. Add the liquid ingredients, which include the milk and vegetable oil. Mix until just combined, being careful not to deflate the batter.
10. Preheat your oven to 200 °C (392 °F) and prepare your baking dish. Pour the batter into the prepared dish and bake for about 8 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center.
