Ingredients
For the Cream Cheese Base:
- 250g (9 oz) cream cheese, room temperature
- 50g (3.5 tbsp) unsalted butter
- 100ml (½ cup) whole milk
- 60g (½ cup) cake flour (or all-purpose flour sifted 2x)
- 20g (2 tbsp) cornstarch
- 6 large egg yolks
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional, for brightness)
- Zest of 1 lemon (optional)
For the Meringue:
- 6 large egg whites
- 100g (½ cup) granulated sugar
- ½ tsp cream of tartar or 1 tsp lemon juice (to stabilize whites)
Instructions
- Preheat & Prepare:
- Preheat your oven to 320°F (160°C).
- Line the bottom and sides of an 8-inch round cake pan with parchment paper.
- Wrap the bottom of the pan with foil to prevent water from leaking during the water bath.
- Boil a pot of water for the bain-marie.
- Make the Cream Cheese Batter:
- In a double boiler or a heatproof bowl over simmering water, melt the cream cheese, butter, and milk together. Stir until smooth.
- Remove from heat. Let it cool slightly.
- Whisk in egg yolks, one at a time, then add vanilla, lemon juice, and zest if using.
- Sift in cake flour and cornstarch. Whisk until smooth and lump-free.
- Whip the Meringue:
- In a clean, dry bowl, beat the egg whites with cream of tartar (or lemon juice) until foamy.
- Gradually add sugar in thirds while beating on medium-high until stiff peaks form.
- Combine:
- Gently fold the meringue into the yolk mixture in three additions. Use a spatula and fold carefully to keep the batter light and airy.
- Bake:
- Pour the batter into the prepared pan.
- Tap lightly on the counter to release large air bubbles.
- Place the cake pan inside a larger pan and fill the outer pan with hot water (halfway up the sides).
- Bake at 320°F (160°C) for 25 minutes, then reduce to 275°F (135°C) and bake for another 50–60 minutes.
- Turn off the oven, crack the door, and let it sit for 15 minutes to prevent shrinking.
- Cool:
- Remove from oven and water bath. Cool completely on a wire rack.
- Chill for at least 4 hours or overnight for best texture.
🧊 Storage:
- Store covered in the refrigerator for up to 3 days.
- Best served slightly chilled for ultimate creaminess.
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