Bake or obtain 400 g of egg bread, then cool it completely before using it for the torrija base.

Cut the egg bread into small cubes and spread the cubes in an even layer on a baking tray.

Heat 300 ml whole milk with 100 ml heavy cream, ground cinnamon, vanilla extract, and lemon zest until steaming but not boiling.

Strain the warm milk mixture over the egg bread cubes and gently press them down so they absorb the liquid.

Cover the soaked bread and refrigerate it for 30 min so the torrija mixture becomes fully juicy and hydrated.

Brush the springform pan with 20 g melted unsalted butter and line the base with baking paper.

Press the soaked torrija bread into the prepared springform pan to form a compact, level crust.

Beat 600 g cream cheese with 150 g granulated sugar until the mixture is smooth and free of lumps.

Add 4 eggs one at a time and mix at low speed only until each egg is incorporated.

Fold 400 ml heavy cream and the remaining 50 g granulated sugar into the cheesecake mixture until homogeneous.

Pour the cheesecake filling over the torrija crust and tap the pan gently to release trapped air.

Bake at 160°C / 325°F for 55 min, until the edges are set and the center still has a slight wobble.

Turn off the oven and leave the cheesecake inside with the door slightly open for 20 min to reduce cracking.

Cool the cheesecake at room temperature, then refrigerate it for at least 4 hours before unmolding and serving.

Melt the remaining 40 g unsalted butter and drizzle it over slices just before serving for a richer torrija finish.