Ingredients
- 300 grams cream cheese
- 60 grams butter
- 50 grams sugar (for base mix) (4 tbsp)
- 120 ml milk (roughly 1/2 cup)
- 1 tablespoon lemon juice
- 30 grams all-purpose flour (rougly 1/4 cup)
- 2 tablespoons cornstarch
- 5 large eggs - white and yolks separated
- ¼ teaspoon cream of tartar (optional) (or use lemon juice)
- 50 grams sugar (for egg white mix) (4 tbsp)
Instructions
- Line the bottom and sides of an 8 inch round pan or springform with parchment paper. Wrap the pan with 2 sheets of aluminum foil (no need if using aluminum pan) sealing it completely.
- Fill a larger pan halfway with water. Place it the lowest rack of the oven. Preheat the oven to 150°C.
- Combine the cream cheese and butter in a big microwave safe bowl. Warm it in the microwave until it melts. Add ¼ cup sugar and mix well until mixture is smooth.
- Using a whisk, add the milk and lemon juice and mix. Add the yolks one a time while mixing. Sift the flour and cornstarch while gradually adding them to the mixture and mix until well combined and smooth. Sieve the mixture if needed to get rid of lumps.
- Beat the egg whites at low speed for 2 minutes, add the cream of tartar if using and increase speed to medium-low and beat until foamy. Gradually add ¼ cup sugar while beating for another 30 seconds then turn speed to medium-high and beat until almost soft peaks forms.
- Using the whisk, fold in the meringue into the cream cheese mixture in three parts until well combined.
- Pour the batter into the lined pan. Tap the pan on the kitchen or tabletop to remove the bubbles. Place the pan into the water bath and bake at 200°C for 15 minutes, lower the temperature to 150°C and bake for another 15 minutes. Turn off the oven and leave the pan in the water bath inside with the door closed for another 30 minutes then another 10 minutes with door open.****