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Preheat your oven to 350° F.
Use a grater to zest the whole lemon and set aside.
Juice ½ of the large lemon. (For small lemons, use juice from the entire lemon.)
Add all the ingredients (EXCEPT for the berries) to a blender and blend until completely smooth.
Line a 9x7 inch baking dish with parchment paper (crinkle into a ball and unfold to make it easier to put in the baking dish.)
Pour the batter into the parchment paper lined baking dish; use a spatula to remove all the batter from the blender.
Bake in the oven for 45-60 minutes. (Cheesecake is done when toothpick inserted into the center comes out clean.)
Remove from oven and allow to fully cool on countertop, then refrigerate at least 4-6 hours or overnight, if possible.
Serve chilled plain or with your topping of choice!