- 140g fine granulated sugar
- 6 egg whites
- 6 egg yolks
- 0.25 teaspoon cream of tartar
- 50g unsalted butter
- 250g cream cheese
- 3oz whole milk
- 1 tablespoon lemon juice
- 60g superfine flour
- 20g cornstarch
- 0.25 teaspoon salt
- Preheat oven to 325°F
- Melt cream cheese, butter and milk over a double boiler.
- Gently fold in the flour, the cornstarch, salt, egg yolks, lemon juice. Mix well.
- Make the meringue by whisking egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
- Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold gently.
- Pour the mixture into a greased & parchment paper lines 8-inch round cake pan (parchment paper should extend 1.5" or so above the lip of the pan)
- Bake cheesecake @ 325°F in a water bath for 1 hours 10 minutes or until set and golden brown.
- I usually bake on the lowest shelf to prevent over-browning and cracking
- The water in the bath should be hot when baking is started
- When cake is done, open the oven door and let cool for about an hour.
- Sudden changes in temperature may cause the cake to suddenly shrink/collapse