Preheat the oven. Line the bottom of an 8-inch round pan with parchment and wrap the outside with foil to prevent leaks.

Place cream cheese, butter, and heavy cream into a heatproof bowl. Set it over simmering water without touching the water. Stir until the mixture becomes smooth.

Remove the bowl from the heat. Sift the cake flour into the mixture. Whisk gently until fully combined.

Add the lemon zest and Vanilla Extract (Alcohol-Free). Mix until smooth.

In a clean bowl, beat the egg whites until foamy. Slowly add the sugar while beating. Continue until firm peaks form.

Add a small portion of the meringue to the cream cheese mixture. Fold gently to lighten it.

Add the remaining meringue in batches. Fold carefully from bottom to top without deflating the batter.

Pour the batter into the prepared pan. Tap gently to remove large air bubbles.

Place the pan inside a larger tray. Pour hot water into the tray until it reaches halfway up the cake pan.

Bake gently until the surface is lightly golden.

Turn off the oven and leave the cake inside with the door slightly open. Let it cool slowly.

Remove from the water bath. Cool fully on a rack.

Release the cake by running a thin knife around the edges.

Dust with powdered sugar, glaze with apricot jam, or top with berries and whipped cream.