Ingredients
- 8 oz (225 g) cream cheese, softened
- ¼ cup (60 g) unsalted butter
- ½ cup (120 ml) milk
- 6 large eggs, separated
- ½ cup (100 g) granulated sugar
- ¾ cup (90 g) cake flour
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- Powdered sugar, for dusting
Instructions
-
Prepare the pan
- Preheat oven to 320°F (160°C).
- Line an 8-inch round cake pan with parchment paper.
- Wrap the outside of the pan with foil for a water bath.
-
Make the batter
- In a saucepan over low heat, melt the cream cheese, butter, and milk together until smooth.
- Remove from heat and let cool slightly.
- Whisk in the egg yolks, vanilla, and lemon juice.
- Sift in the cake flour and cornstarch and mix until smooth.
-
Whip the egg whites
- In a clean bowl, beat the egg whites until foamy.
- Gradually add the sugar and beat until soft peaks form.
-
Fold together
- Gently fold one-third of the egg whites into the cream cheese mixture.
- Fold in the remaining egg whites in two additions, being careful not to deflate the batter.
-
Bake
- Pour the batter into the prepared pan.
- Place the cake pan into a larger pan and add hot water halfway up the sides.
- Bake for 60–70 minutes, until lightly golden and set.
-
Cool
- Turn off the oven and leave the cake inside with the door slightly open for 15 minutes.
- Remove and cool completely before refrigerating.
-
Serve
- Dust with powdered sugar before slicing.
Tips for Success
- Use room-temperature ingredients.
- Do not overbeat the egg whites; soft peaks are ideal.
- Fold gently to keep the batter airy.
- The water bath helps create the signature fluffy texture.
The result is a delicate, jiggly cheesecake that’s lighter than traditional cheesecake and almost melts in your mouth. 🍰☁️✨
