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.
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
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.