Sernik (Polish Cheesecake)

Method

1. 1Blend the cheese completely smoothBlend the cheese 3 to 4 minutes, scraping down repeatedly, until completely smooth with no visible curd. This step decides silky versus grainy. Don't stop early.
2. 2Prep the panHeat the oven to 325°F (165°C). Oil the springform and line the bottom with parchment. Wrap the outside base in foil if your pan leaks.
3. 3Build the baseWhisk the avocado oil with the egg yolks and maple until smooth and slightly thickened, about 2 minutes. Add the blended cheese, starch, vanilla, lemon zest and salt and mix on low just until uniform.
4. 4Whip and fold the whitesIn a clean bowl, whip the whites with the cream of tartar to medium peaks. Fold into the cheese mixture in three additions, gently, until no streaks remain.
5. 5BakePour into the pan and smooth the top. Bake 65 to 75 minutes, until the edges are set and lightly golden and the center has a slight wobble. It should not brown deeply.
6. 6Cool slowly in the ovenTurn off the oven, crack the door and leave the cheesecake inside 1 hour; sudden temperature change cracks the top. Cool fully on the counter, then refrigerate at least 4 hours before releasing.