I love adding lemon to cheesecakes. It makes the cake so fresh, light and simply delicious. This cheesecake is super-high, fluffy and airy with no added flour (gluten free), and you serve it with a little homemade berry caramel sauce that is easy to make.
Photo: Natalie Levin
Lemon Cheesecake with Berry Caramel Sauce
For the cake:
- 6 large eggs (separated)
- 500 grams (2 cups) ricotta cheese
- 300 grams (1 1/2 cups) cream cheese
- 200 ml. (1 cup) sour cream
- 100 grams (3/4 cup) cornstarch
- 1 tsp. vanilla extract
- Whole lemon zest
- Juice of 1/2 lemon
- Pinch of salt
- 200 grams (1 cup) sugar
For berry caramel sauce:
- 100 grams berries
- 75 grams (1/3 cup) sugar
- 3-4 tbsp. brandy
- Icing sugar for decoration
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Preheat oven to 180c degrees.
- Cake: in a large bowl put egg yolks, ricotta cheese, cream cheese, sour cream, cornstarch, vanilla, lemon zest and juice and whisk until mixture is smooth.
- In a mixer bowl with a whipping-attachment whip egg whites and salt at high speed.
- When foam begins to form, gradually add the sugar and beat until soft peaks form
- Fold the egg whites into the cheese mixture gently, just until blended.
- Transfer the batter into a lightly greased pan and bake for 45-55 minutes or until center of cake is soft, but the edges are fully baked.
- Cool completely at room temperature.
- Berry caramel sauce: in a medium pan put sugar and form caramel.
- Carefully add in the berries and brandy. Continue to cook the caramel over medium heat for another 4-5 minutes until smooth.
- Refrigerate for 6-8 hours at least.
- Sprinkle the cake with powdered sugar and pour caramel sauce.
- The cake is also good without the sauce.
- Keep the cake in a closed container in the fridge for up to a week.