Ingredients

For the Cheesecake:

  • 150g cream cheese (softened)
  • 50g unsalted butter (softened)
  • 50ml whole milk
  • 60g granulated sugar (divided into 30g + 30g)
  • 3 large eggs (separated into yolks and whites)
  • 30g cake flour (sifted)
  • 10g cornstarch (sifted)
  • 1 tsp lemon juice
  • 1/4 tsp cream of tartar (optional, for stabilizing egg whites)
  • 1 tsp vanilla extract
  • Pinch of salt

For the Water Bath:

  • Hot water (for baking)

Equipment Needed

  • 6-inch round cake pan (preferably with a removable bottom)
  • Parchment paper
  • Mixing bowls
  • Whisk or electric mixer
  • Sieve (for sifting flour)
  • Larger baking tray (for water bath)
  • Aluminum foil

Instructions

  1. Prepare the Pan:
    • Preheat your oven to 320°F (160°C).
    • Grease the 6-inch cake pan and line the bottom and sides with parchment paper. Ensure the sides are lined higher than the pan to accommodate the rise.
    • Wrap the outside of the pan tightly with aluminum foil to prevent water leakage during the water bath.
  2. Melt the Base Ingredients:
    • In a double boiler or a heatproof bowl over simmering water, combine cream cheese, butter, and milk. Stir gently until melted and smooth.
    • Remove from heat and let it cool slightly.
  3. Mix the Yolk Batter:
    • Whisk the egg yolks, 30g of sugar, lemon juice, and vanilla extract into the cooled cream cheese mixture until smooth.
    • Sift in the cake flour, cornstarch, and salt. Gently fold until no lumps remain.
  4. Whip the Egg Whites:
    • In a clean, dry bowl, beat the egg whites with cream of tartar (if using) until foamy.
    • Gradually add the remaining 30g of sugar while beating until soft peaks form. The meringue should be glossy and hold a gentle curve when the whisk is lifted.
  5. Combine the Mixtures:
    • Gently fold one-third of the meringue into the yolk batter to lighten it.
    • Carefully fold in the remaining meringue in two batches, ensuring no streaks remain but avoiding deflating the mixture.
  6. Bake the Cheesecake:
    • Pour the batter into the prepared pan and smooth the top.
    • Place the pan in a larger baking tray. Pour hot water into the tray until it reaches about 1 inch up the sides of the cake pan.
    • Bake at 320°F (160°C) for 60-70 minutes, or until the top is golden and the center jiggles slightly.
    • Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes to prevent sudden collapse.
  7. Cool and Chill:
    • Remove the cheesecake from the pan and peel off the parchment paper.
    • Let it cool completely at room temperature, then refrigerate for at least 4 hours (preferably overnight) to set.
  8. Serve:
    • Slice with a sharp knife (wipe clean between cuts for neat slices).
    • Serve chilled or at room temperature, optionally with fresh berries, whipped cream, or a dusting of powdered sugar.

Tips

  • Room Temperature Ingredients: Ensure cream cheese, butter, and eggs are at room temperature for a smoother batter.
  • Avoid Overmixing: Overmixing the meringue into the batter can deflate it, reducing fluffiness.
  • Water Bath: The water bath ensures gentle, even baking to prevent cracks.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as it may alter the texture.