INGREDIENTS
For the cheesecake:
- 250g cream cheese, softened
- 50g unsalted butter
- 100ml milk
- 60g cake flour (or sifted all-purpose flour)
- 20g cornstarch
- 6 large eggs, separated
- 130g granulated sugar
- 1 tbsp lemon juice (optional for flavor)
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar (optional, helps stabilize egg whites)
- Hot water (for the water bath)
Instructions
- Prepare the pan:
Line the bottom and sides of an 8-inch (20cm) round cake pan with parchment paper. Wrap the outside with foil to prevent water from seeping in during the water bath. - Preheat the oven to 150°C (300°F).
- Melt base mixture:
In a double boiler or over low heat, melt cream cheese, butter, and milk together until smooth. Stir constantly. Let cool slightly. - Sift and mix:
Sift cake flour and cornstarch into the cream cheese mixture. Mix until smooth and lump-free. - Add egg yolks and flavorings:
Add egg yolks one at a time, mixing well after each. Then add vanilla extract and lemon juice if using. - Beat egg whites:
In a separate clean bowl, beat egg whites with cream of tartar (if using) until foamy. Gradually add sugar and beat until soft to medium peaks form. - Fold gently:
Gently fold the meringue into the cream cheese mixture in three additions. Use a spatula and be careful not to deflate the mixture. - Bake in a water bath:
Pour the batter into the prepared pan. Tap gently to release air bubbles. Place the pan into a larger tray filled with 1 inch of hot water.
Bake for 60–70 minutes, or until the top is golden and a toothpick comes out clean. - Cool gradually:
Turn off the oven and leave the door slightly open for 10–15 minutes to prevent sudden cooling and cracking. Then remove the cake from the oven and water bath. Let it cool completely in the pan before removing. - Chill and serve:
For best texture, refrigerate for a few hours or overnight before slicing. Dust with powdered sugar if desired.
Would you like a version with fewer eggs or an eggless option?