This makes a deliciously lemony mousse-like cheesecake, quite pale in colour, with a lovely firm, creamy texture. If you are not normally a fan of baked cheesecake, this may just convert you. You’ll need a 20 or 22 cm spring form tin or silicon baking dish, lined with greaseproof paper that sits higher that the top of the container. It will last 4 days in the fridge (unlikely though).

4 x 250g packs of full fat cream cheese at room temperature

2 tbsp finely grated parmesan

130g caster sugar

2½ tbsp cornflour

2 tsps vanilla paste

finely grated lemon zest from 2 lemons

10 tsp lemon juice or yuzu

4 large eggs separated

120g full fat sour cream

Raspberry coulis

500g raspberries, hulled

3-5 tbsps caster sugar, depending on sweetness

2 tsps cornflour

• Pre-heat the oven to 200C.

• Beat the egg whites until they hold their shape but don’t yet form peaks. Set aside

• In another bowl, beat the cream cheese until light and fluffy. Whisk in the sugar, a little at a time, scraping the sides and bottom of the bowl often. Beat in the parmesan, cornflour, vanilla paste, lemon juice and lemon zest. Beat in the egg yolks, one at a time, then add the sour cream. Finally, carefully fold in the egg white until well incorporated, and spoon into the baking tin, smoothing the top

• Bake the cheesecake for 10 minutes at 200C, then reduce to 100C and bake for 40 minutes more. Turn off the oven, leave the door closed for 30 minutes, then wedge it open a little with a wooden spoon for a further 30 minutes

• Allow the cheesecake to cool completely to room temperature and refrigerate for at least 6 hours. When ready to serve carefully lift of the tin, or with the baking dish turn onto a serving plate, removing the greaseproof paper

• Meanwhile, make coulis by putting the raspberries in a medium saucepan along with 2 tablespoons of sugar. Slowly bring to the boil and cook with the lid on for 5 minutes

• Press the raspberries through a fine sieve, discarding the seeds – it should yield about 375 of puree/juice. Add sugar to taste, it should be only just sweet enough, then return to the pan and thicken with the cornflour, stirring until thick enough.

• Serve the cheesecake in slim slices with a jug of coulis on the side