Step-by-Step Instructions
1. Prepare the Pan and Oven
Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch round pan with parchment paper.
Wrap the outside of the pan in foil — the cake will be baked in a water bath to keep it moist and prevent cracking.
2. Make the Cream Cheese Base
In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and stir until smooth. Remove from heat and let it cool slightly.
Whisk in the egg yolks, vanilla, and lemon juice, then sift in the cake flour and cornstarch. Mix until fully combined and silky.
3. Whip the Egg Whites
In a clean, grease-free bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, a little at a time, and continue beating until soft peaks form.
(Be careful not to overbeat — you want glossy, gentle peaks that hold their shape but aren’t stiff.)
4. Combine the Mixtures
Add one-third of the egg white mixture to the cream cheese base and fold gently with a spatula. Gradually fold in the remaining whites in two more additions, keeping the batter light and airy.
5. Bake in a Water Bath
Pour the batter into the prepared pan. Tap lightly to release air bubbles.
Place the pan into a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides of your cake pan.
Bake at 320°F (160°C) for 25 minutes, then reduce the temperature to 300°F (150°C) and bake for another 50–55 minutes, until golden on top and set but still slightly jiggly in the center.
6. Cool Gradually
Turn off the oven and leave the cake inside with the door slightly open for 15–20 minutes to prevent sudden shrinkage.
Once cooled, remove it from the pan and peel off the parchment paper. The cheesecake will have a smooth, golden crust and a soft, cotton-like interior.
Tips for Success
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Use room temperature ingredients: This ensures a smooth, lump-free batter.
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Avoid overmixing: Overmixing deflates the batter, leading to a dense texture.
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Keep it moist: The water bath is essential — it keeps the cheesecake tender and prevents cracks.
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Cool slowly: Sudden temperature changes cause the cake to collapse. Patience is key!
