Instructions
Prep the oven:
Preheat to 320°F (160°C). Line the bottom of an 8-inch round springform pan with parchment paper. Wrap the outside of the pan tightly with foil to prevent water from seeping in.
Make the cheese base:
In a heatproof bowl set over simmering water (double boiler), melt together the cream cheese, butter, and milk. Stir until smooth. Remove from heat and let cool slightly.
Add dry ingredients:
Whisk in egg yolks, one at a time. Sift in flour, cornstarch, and salt. Mix until smooth. Add lemon juice and vanilla extract.
Whip the egg whites:
In a clean bowl, beat egg whites until foamy. Gradually add the sugar (in 3–4 additions) and whip until soft peaks form (not stiff).
Fold batter:
Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Then fold in the rest carefully, keeping the batter airy.
Bake in a water bath:
Pour batter into the prepared pan. Place the pan inside a larger roasting pan filled with about 1 inch of hot water. Bake for 60–70 minutes, until set and lightly golden on top.
Cool gradually:
Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes (prevents sinking). Then cool completely before removing from pan.
Serve:
Dust with powdered sugar and enjoy chilled or at room temperature.
Tips for Success:
Use room-temperature eggs for stable meringue.
Don’t overbeat egg whites (soft peaks are key for the fluffy texture).
Cooling slowly helps prevent cracks.
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