In a small saucepan add the berries, sugar and water. Stir over medium heat until berries start to burst. Turn to low and simmer until thickened and reduced. Set aside.

Preheat oven to 325°F.

In a small saucepan over medium heat, whisk the cream cheese, butter and heavy cream until smooth. Remove from heat and cool.

In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cooled cream cheese mixture, stirring until evenly combined. Whisk in the vanilla and lemon zest to combine. Sift in the flour and cornstarch, whisking to avoid any lumps.

In another bowl, beat the egg whites until you see soft peaks. Slowly add the sugar while continuing to beat until you see hard, shiny peaks form.

Take a third of the egg whites and fold them into the cream cheese egg yolk mixture, then repeat with the remaining egg whites until the batter is thoroughly combined.

Line the bottom and sides of a 9x3 inch cake pan being sure sides are 4 inches tall. If using a springform pan, be sure to wrap the bottom and sides completely in foil to prevent any leaking of batter.

Pour the batter into the parchment-lined pan and shake on counter top to release air bubbles.