Place an oven-safe dish filled with water at the bottom of the oven. 

Turn on the oven on 350F/ 170C (Convection is preferred).

In a mixing bowl, mix all the types of cheese, and add the zest, 1 tbsp of lemon juice, vanilla extract and 50g sugar. Mix well until consistency is reached. Don't over-mix it so you don't get too much air in the mixture.

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In a separate bowl mix the baking powder, flour and 60g corn starch and add it to the cheese mixture. Mix everything until you get a smooth and consistent mixture.

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Last, add the aquafaba to a mixer bowl (aquafaba is the water in which beans are cooked and are rich in protein) and turn the mixer on high speed. Soon you'll start to see a white foam formed.

After a minute, start to gradually add the rest of the sugar (=150g) and let the mixer work on high speed for 10-12 minutes, until a very stable and bright white cream is achieved.

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Carefully fold the cream into the mixture, in 3 steps (every time scoop a third of the cream to fold into the mixture) and slowly mix it to reach a consistent blend. When you're done, Grease the walls and bottom of a tall 7 inch springform pan, and place the cake in the oven.

Set the timer for 1 hour. Some ovens are weaker, and will need 15 more minutes or so. The cake should be stable in the edges but somewhat quivering in the middle, and that's okay. It will be tanned/brownish on the top and that's what you want to get at the end of the baking time.

When the cake is ready, take it out of the oven and let it rest for at least an hour. It should completely cool down before you cut it, preferably over-night, so don't get tempted to taste it just yet. Also, try to not open the oven while it's baking, so the steam from the water bath you placed at the bottom of the oven will be contained in the oven space, and will keep the cake moist and with minimal cracks on the top.