Description

Ingredients

• 🥚 5 large eggs, separated (room temp)
• 🧀 250 g cream cheese
• 🥛 120 ml milk
• 🧈 60 g unsalted butter
• 🌾 60 g cake flour (or 60 g AP flour sifted twice)
• 🌽 20 g cornstarch
• 🍋 1 tsp lemon juice (for meringue)
• 🍚 100 g sugar (60 g for batter + 40 g for meringue)
• 🧂 1 pinch salt
• 💧 1 tsp vanilla extract
• 💦 Hot water for water-bath

Preparation

• Prep the pan: Line the bottom and sides of a 20 cm springform (or tall 18 cm round) with parchment. Wrap the outside with foil to keep water out.
• Heat oven: Preheat to 155°C / 310°F. Place a deep tray on the middle rack for the water-bath.
• Make cheese base: In a bowl over gentle bain-marie, melt cream cheese, milk, and butter, whisking until smooth. Remove from heat; whisk in vanilla and salt.
• Add dry ingredients: Sift in cake flour and cornstarch. Whisk until silky. Mix in 5 egg yolks until glossy.
• Make meringue: Beat 5 egg whites with lemon juice to soft peaks. Gradually add 40 g sugar and whip to medium-soft, shiny peaks (not stiff).
• Fold: Whisk ⅓ meringue into the cheese batter to lighten, then gently fold in the rest with a spatula until no white streaks remain.
• Bake (water-bath): Pour batter into the lined pan. Set pan in the preheated tray and carefully pour hot water around it to halfway up the sides. Bake 60–70 min until top is lightly golden and center still wobbles.
• Finish: Turn oven off, crack the door and let cake rest inside 15 min to prevent collapse. Remove from bath, unmold gently after 10 min, peel parchment, and cool completely.
• Serve: Chill 2–3 h for best slice definition. Dust with powdered sugar if desired.

Total Time

🕒 Preparation: 20 min
🔥 Baking: 65 min
💤 Rest/Chill: 120 min
⏰ Total: 205 min

Nutritional Value

Advice

Status

More from this category

Share & Print