Lemon Cheesecake

We have some left over heavy cream, and I suggested to make a lemon cheesecake.  I didn't bother with measurement, just eye balled and whatever we had left, ie. two lemons' juice, 1 lemon's zest for decoration, 1 tub full cream cheese, 250mL of heavy cream, 2 tablespoons of sugar.

It turns out quite nice.  It tastes very dairy heavy, with a good quantity of lemon to cut thorough it, since I omitted any gelatin, so it will not sit well in room temperature, which is fine.