Ingredients:
250 g (9 oz) cream cheese (room temperature)
50 g (¼ cup) unsalted butter (room temperature)
100 ml (½ cup) milk
60 g (½ cup) cake flour (or all-purpose flour, sifted)
20 g (2 tbsp) cornstarch
6 large eggs (separate yolks & whites)
150 g (¾ cup) sugar
1 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt
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Instructions:
1. Prepare Pan & Oven
Preheat oven to 160°C (320°F).
Line the bottom of a square or round cake pan with parchment paper.
Place pan in a larger baking tray (for a water bath).
2. Cream Cheese Mixture
In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler until smooth.
Remove from heat and whisk in egg yolks, vanilla, lemon juice, sifted flour, and cornstarch.
3. Whip Egg Whites
In another bowl, beat egg whites with salt until foamy.
Gradually add sugar and beat until glossy stiff peaks form.
4. Fold
Gently fold egg whites into the cream cheese mixture in 3 additions.
Mix carefully to keep the batter airy.
5. Bake in Water Bath
Pour batter into the prepared pan.
Place the pan inside the larger tray filled with hot water (about 2 cm deep).
Bake for 60–70 minutes until golden and set.
6. Cool Slowly
Turn off oven, leave the door slightly open, and let cheesecake rest inside for 15 minutes (prevents cracking).
Remove, cool completely, then refrigerate at least 4 hours before serving.