Ingredients:
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Cream Cheese Mixture:
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250g (8.8 oz) cream cheese, softened
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50g (3.5 tbsp) unsalted butter, softened
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100ml (6.5 tbsp) whole milk
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60g (4.5 tbsp) granulated sugar (for cream cheese mixture)
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Egg Yolk Mixture:
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6 egg yolks (large eggs)
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30g (2 tbsp) cake flour (sifted)
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10g (1 tbsp) cornstarch (sifted)
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1 tsp vanilla extract
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Zest of 1 lemon (optional)
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Meringue:
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6 egg whites (large eggs)
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90g (7 tbsp) granulated sugar (for meringue)
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1/4 tsp cream of tartar (or a few drops of lemon juice)
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1. Prepare the Cake Pan:
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Grease an 8-inch round cake pan and line the bottom and sides with parchment paper. Make sure the parchment paper on the sides extends 2-3 inches above the edge of the pan as the cheesecake will rise while baking.
2. Preheat the Oven:
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Preheat the oven to 160°C (320°F). Prepare a water bath by placing a baking tray with warm water in the oven. The water should be about 1 inch deep.
3. Make the Cream Cheese Mixture:
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In a heatproof bowl, add the softened cream cheese and butter. Place the bowl over a pot of simmering water (double boiler method) and whisk until smooth and fully melted.
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Add the milk and sugar (60g) into the cream cheese mixture and whisk until combined. Remove from heat.
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Once the mixture has cooled slightly, whisk in the egg yolks, one at a time. Sift the cake flour and cornstarch into the mixture, whisking until smooth. Add vanilla extract and lemon zest (optional).
4. Make the Meringue:
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In a clean, dry bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form.
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Gradually add the granulated sugar (90g) in 3 portions, beating until stiff peaks form. The meringue should hold its shape but still be glossy.
5. Combine the Mixtures:
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Gently fold 1/3 of the meringue into the cream cheese mixture to lighten it. Then, gradually fold in the remaining meringue in two more portions, being careful not to deflate the batter.
6. Pour the Batter:
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Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to release any air bubbles.
7. Bake in a Water Bath:
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Place the cake pan into the preheated water bath in the oven. Bake at 160°C (320°F) for 60-70 minutes. Then, reduce the temperature to 150°C (300°F) and bake for another 20-30 minutes, or until the cake is golden brown and set.
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Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cool the Cake:
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Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 15 minutes to prevent sudden deflation.
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Remove from the oven and allow the cake to cool completely in the pan.
