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1
Preheat oven to 300u00b0F. Grease a 12-inch springform pan.
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2
For the cheesecake, in the bowl of a standing mixer with a paddle attachment, mix cream cheese, butter, sour cream, sugar, cornstarch and lemon zest until combined.
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3
Add egg yolks, one at a time. Blend for another 2 minutes until well combined.
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4
In a clean bowl, whip the egg whites until stiff. Gently fold in the cream cheese mixture.
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5
Pour the filling in the prepared pan. Tap the pan on counter a few times to release all the air in the batter.
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6
Position rack in the center of oven and place cheesecake on it. Place a shallow pan full of water on the lower rack in the oven.
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7
Bake for 1 hour, or until the edge of the cheesecake is puffed but the center is still wobbly and wet-looking.
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8
Turn off the oven with the door slightly opened and let the cheesecake sit in the oven to cool completely, at least 1 hour.
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9
Remove from the oven. Chill overnight.
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10
To prepare the sauce, in a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color.
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11
Remove from the heat and add the cream slowly. Be careful as it will splatter. Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10 to 15 minutes until you reach a nice creamy consistency. Stir in the vanilla and sea salt.
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12
Drizzle the caramel sauce over the cheesecake and serve.
