1. Make the crust: Butter a springform pan and line it with a circle of parchment or waxed paper cut to fit just the bottom. (It’s easier to cut it a bit larger and then set it in place and use a knife to trim off any excess.)

2. Prepare the crust by mixing together the sugar, butter, egg yolk and zest in a bowl until creamy. You can do this is a stand mixer, or by hand.

3. Next add the flour and work until you get a smooth dough, dusting with more flour if it seems too sticky. Roll it into a ball, flatten slightly and wrap in plastic wrap. Refrigerate for 20 minutes.

4. Preheat oven to 300F.

5. Roll out the dough (you have to pre-bake it) until it is 1/8 inch thick. Get it close to the size of the bottom of your tin, and then trim it in place. (You just want it on the bottom; it shouldn’t come up the sides.)

6. Bake for 20 minutes until it is about 1/2 cooked.

7. Remove the crust from the oven and let it cool on a wire rack. Reduce oven temperature to 275F.

8. Make the filling: Mix cheese, egg yolk and lemon zest in a bowl until smooth and creamy.

9. In a separate bowl, beat the egg whites until stiff, then slowly add the sugar and the flour to the egg whites.

10. Fold half of the egg whites into the cheese mixture to lighten it.

11. Then, fold the cheese mixture into the egg white mixture.

12. Spoon over the crust until the pan is about 3/4 full. You need a little bit of room, because the cake will puff up during baking.

13. Bake on the middle shelf of the oven for about 1 hour, or until firm. Allow to cool. It will sink during this time -- that’s what the fruit topping is for.

14. Serve topped with fresh berries, orange slices -- anything that is not too heavy as you don’t want the cake to compress even more.