•INGREDIENTS:
For the Cake:
250g cream cheese, softened
1/4 cup unsalted butter, softened
100ml milk
6 large eggs (separated)
140g granulated sugar (divided: 70g for yolks, 70g for whites)
60g cake flour (or all-purpose flour, sifted)
20g cornstarch
1 tsp vanilla extract
1 tbsp lemon juice (optional)
1/4 tsp cream of tartar
For Decoration:
Powdered sugar for dusting
•INSTRUCTIONS:
1. Prepare the Baking Pan:
Preheat your oven to 320°F (160°C).
Line the bottom and sides of a 9-inch springform pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
2. Melt and Mix:
In a double boiler, melt the cream cheese, butter, and milk together until smooth. Remove from heat and let it cool slightly.
Whisk in the egg yolks, sugar (70g), lemon juice, and vanilla extract until fully combined.
Sift in the flour and cornstarch, mixing until smooth.
3. Beat the Egg Whites:
In a separate large bowl, beat the egg whites with cream of tartar until frothy. Gradually add the remaining 70g sugar and beat until soft peaks form.
4. Combine the Mixtures:
Gently fold the egg white mixture into the cream cheese batter in 3 additions, being careful not to deflate the mixture.
5. Bake:
Pour the batter into the prepared pan. Place the pan in a larger roasting tray and pour hot water into the tray to create a water bath.
Bake for 1 hour and 10 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Cool:
Turn off the oven and leave the cheesecake inside for an additional 10-15 minutes with the oven door slightly ajar. This helps prevent the cake from shrinking too quickly.
Remove from the oven and cool completely before removing it from the pan. Dust with powdered sugar before serving.
