Light Cheese Cake Recipe

Preheat the oven to 175°C, preferably in convection mode (not fan-forced).

Butter and line a small mold (ideally 18 cm) with buttered parchment paper. Whisk together the cream cheese with the grated zest of the lemon, half of the sugar, the egg yolks, and the sifted flour.

Whip the egg whites until they start to foam, then gradually incorporate the remaining sugar in several additions. Continue mixing until you achieve a glossy, soft meringue. Gently fold it into the cream cheese mixture. Add the red fruits, mix gently, and pour into the mold.

Place the cake in the oven for 45 minutes. At the end of the baking time, turn off the oven and slightly open the door for 30 minutes before removing the cake and carefully unmolding it.

To finish: Tip: serve with a red fruit coulis with lemon zest and mint.