1. Prepare the Shortcrust Pastry:
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In a medium bowl, whisk together the flour, sugar, and salt.
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Add the cubed, softened butter. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
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Add the egg yolk and cold water. Mix with a fork until the dough just begins to clump together, then use your hands to gently knead it into a smooth ball. Be careful not to overwork it.
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Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the Filling & Preheat Oven:
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Preheat your oven to 180°C (350°F).
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Separate the egg whites and yolks, placing them in two separate bowls. Ensure the bowl for the egg whites is completely clean and grease-free.
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Whisk in the cornflour and cream until smooth. Add the fromage blanc and lemon zest (if using), and mix until just combined.
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Using a hand or stand mixer with a clean whisk attachment, beat the egg whites until they form stiff, glossy peaks.
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Gently fold the beaten egg whites into the cheese mixture in three additions, using a spatula and a slow, folding motion to keep the mixture light and airy. Set aside.
3. Assemble the Cheesecake:
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Lightly grease a 23cm (9-inch) tart or springform pan.
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On a floured surface, roll out the chilled pastry dough to a circle slightly larger than your pan. Carefully transfer and press the dough into the bottom and up the sides of the pan. Trim any excess.
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Pour the fluffy cheese filling into the pastry case and spread it out evenly.
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Bake for 40-50 minutes, or until the filling is set and the top is a beautiful golden brown.
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Turn off the oven, leave the door slightly ajar, and let the cake cool inside for about an hour to prevent cracking. Then, transfer it to a wire rack to cool completely.
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For the best texture and flavor, refrigerate for a few hours before serving. Enjoy your slice of cloud!
