I am in love with this cheesecake. It was very therapeutic to create, with such pure and straightforward ingredients: the creaminess meeting the lemon zest, served with another level of deliciousness by the homemade caramel sauce being poured over the tender cake. I also love eating a cool dessert in the middle of a hot summer, and up the ice cream factor by freezing it first then serving. Give it a try. You will be wishing you made a double batch.