Preheat your oven to 325°F. Place a 9-inch springform pan on a double thickness of heavy-duty aluminum foil (about 18-inch square). Wrap the aluminum foil securely around the pan. Line the bottom and inside of the pan with parchment, and set aside.

In a small saucepan, cook and stir the butter and cream cheese over medium heat until melted. Remove the saucepan from the heat, and whisk in the heavy whipping cream until smooth. Let the mixture cool completely to room temperature.

Sift flour and cornstarch together twice, then place them in a large bowl. In a small bowl, whisk together the egg yolks, vanilla, lemon zest and cooled cream cheese mixture until smooth. Add the egg yolk mixture to the flour mixture, and beat until they're well blended.

In a large bowl with clean beaters, beat the egg whites on medium speed until foamy. Gradually add the sugar, 1 tablespoon at a time, beating on high after each addition until the sugar is dissolved. Continue beating until soft, glossy peaks form. Editor’s Tip: It’s imperative you avoid over-beating the egg whites to stiff peaks, or you’ll throw off the texture of the cheesecake. Here’s a visual guide to the difference between soft peaks and stiff peaks.

Fold a fourth of the egg whites into the batter. Once that’s combined, gently fold in the remaining whites. Gently transfer the batter into the prepared springform pan.

Place the springform pan in a larger baking pan (such as a roasting pan), and add 1 inch of hot water to the larger pan.

Bake the cheesecake for 25 minutes, but do not remove the cheesecake from the oven just yet! Reduce the oven setting to 280°, and continue to bake it until the top is puffed and springs back when lightly touched and the center appears set, 55 to 65 minutes longer.

Meanwhile, in a small saucepan, whisk together the sugar, cornstarch and, if desired, cayenne. Whisk in the water until the mixture is smooth, then add the cherries. Cook and stir the mixture over medium heat until it’s thickened and bubbly, about five minutes. Remove the saucepan from the heat. Whisk in the butter, and let the mixture cool completely to room temperature.

Remove the springform pan from the water bath. Run a knife along the inside rim to loosen the cheesecake from the pan. Remove the aluminum foil, then remove the rim from the springform pan. Peel the parchment paper away from the cheesecake.

Serve the cheesecake warm with a light dusting of confectioners' sugar and the cherry sauce. Refrigerate any leftovers in an airtight container once the cheesecake has cooled to room temperature.