No Crust Pillow Cheesecake with Salted Caramel Sauce

Preheat oven to 300ºF. Grease a 12-inch springform pan.

For the cheesecake, in the bowl of a standing mixer with a paddle attachment, mix cream cheese, butter, sour cream, sugar, cornstarch and lemon zest until combined.

Add egg yolks, one at a time. Blend for another 2 minutes until well combined.

In a clean bowl, whip the egg whites until stiff. Gently fold in the cream cheese mixture.

Pour the filling in the prepared pan. Tap the pan on counter a few times to release all the air in the batter.

Position rack in the center of oven and place cheesecake on it. Place a shallow pan full of water on the lower rack in the oven.

Bake for 1 hour, or until the edge of the cheesecake is puffed but the center is still wobbly and wet-looking.

Turn off the oven with the door slightly opened and let the cheesecake sit in the oven to cool completely, at least 1 hour.

Remove from the oven. Chill overnight.

To prepare the sauce, in a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color.

Remove from the heat and add the cream slowly. Be careful as it will splatter. Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10 to 15 minutes until you reach a nice creamy consistency. Stir in the vanilla and sea salt.

Drizzle the caramel sauce over the cheesecake and serve.