Ingredients
For the Cheesecake Batter:
- 250 g (1 cup) cream cheese, softened
- 50 g (3½ tbsp) unsalted butter, softened
- 100 ml (⅖ cup) milk
- 6 large eggs, separated
- 140 g (¾ cup) granulated sugar, divided
- 60 g (½ cup) cake flour (or all-purpose flour sifted 2–3 times)
- 20 g (2½ tbsp) cornstarch
- 1 tsp lemon juice or ½ tsp cream of tartar
- 1 tsp vanilla extract
- Pinch of salt
For Dusting:
- Powdered sugar (optional)
Instructions
1. Prepare the Pan
- Line the bottom and sides of an 8-inch (20 cm) round cake pan with parchment paper.
- Wrap the outside of the pan with aluminum foil (to prevent water from seeping in during baking).
2. Make the Cheese Mixture
- In a medium heatproof bowl, combine cream cheese, butter, and milk.
- Place the bowl over a pot of simmering water (double boiler). Stir until smooth.
- Remove from heat and let it cool slightly.
3. Add Dry Ingredients
- Whisk in egg yolks, vanilla, and salt.
- Sift in flour and cornstarch, and mix until smooth and lump-free.
4. Make the Meringue
- In a clean bowl, beat egg whites until foamy.
- Add lemon juice (or cream of tartar).
- Gradually add sugar (in 3 parts) and beat until soft peaks form (not stiff).
5. Combine
- Add ⅓ of the meringue to the cheese mixture and gently fold with a spatula.
- Repeat with the remaining meringue in two more additions. Mix gently — don’t deflate the batter.
6. Bake in a Water Bath
- Pour the batter into the prepared pan.
- Tap the pan lightly to release air bubbles.
- Place the pan inside a larger baking tray and pour hot water into the outer tray (about halfway up the sides of the cake pan).
- Bake at 320°F (160°C) for 25 minutes, then lower to 300°F (150°C) and bake for another 55–60 minutes.
7. Cool Slowly
- Turn off the oven and leave the cake inside with the door slightly open for 15 minutes to prevent collapse.
- Remove and let it cool completely on a wire rack.
Serving
- Dust the top with powdered sugar.
- Slice with a warm knife for clean cuts.
- Best served slightly chilled or at room temperature.
Tips
- Don’t overbeat the egg whites — soft peaks make the texture light and fluffy.
- Keep your ingredients at room temperature for best results.
- If the top browns too quickly, cover loosely with foil.
- Store in the fridge for up to 3 days (covered).
