In a large mixing bowl beat cream cheese until light and fluffy. Add in lemon juice and egg yolks, one at a time, beating well after each addition. Mix in sugar, flour, salt, and heavy cream. Beat until smooth. Place in lightly buttered 10x13-inch baking pan or spring form pan and bake at 400 degrees for 15 minutes, then 250 degrees for 1 hour. Leave cake in oven, turn off heat and allow to cool for 15 minutes before removing. Cool for 3 hours. Refrigerate for 8 hours.