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1
Butter a spring form pan and line it with a circle of parchment or waxed paper cut to fit just the bottom.
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2
Its a bit easier to cut it a bit larger and then set it in place and use a knife to trim off any excess.
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3
Prepare the crust by mixing together the sugar, butter, egg yolk and zest in a bowl until it is a bit creamy.
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4
You can do this is a stand mixer, or by hand.
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5
Next add the flour and work until you get a smooth dough, dusting with a bit more flour if it seems too sticky.
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6
Roll it into a ball, flatten slightly and wrap in plastic wrap.
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7
Refrigerate for 20 minutes.
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8
Preheat your oven to 300F.
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9
Roll out the dough (you have to pre-bake it) to 1/8 inch.
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10
Get it close to the size of the bottom of your tin, and then trim it in place.
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11
You just want it on the bottom... it shouldnt come up the sides.
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12
Bake for 20 minutes until it is about 1/2 cooked.
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13
Remove the crust from the oven and let it cool on a wire rack.
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14
Reduce the oven temp to 275F.
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15
Mix the cheese, egg yolk and lemon zest in a bowl until smooth and creamy.
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16
In a separate bowl, beat the egg whites until they are stiff, then slowly add the sugar and the flour to the egg whites.
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17
Fold half of the egg whites into the cheese mixture to lighten it some.
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18
Then, fold the cheese mixture into the egg white mixture.
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19
Spoon over the crust until the pan is about 3/4 full.
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20
You need a little bit of room, because the cake will puff up during baking.
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21
Bake on the middle shelf of the oven for about 1 hour, or until it is firm.
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22
Allow to cool.
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23
It will sink during this time... thats what the fruit topping is for.
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24
Serve topped with fresh berries, orange slices, etc... anything that is not too heavy as you dont want the cake to compress even more.
