Ingredients
Method
Prepare the Batter
- Preheat the oven to 160°C (320°F). Grease and line a baking pan with parchment paper.
- In a mixing bowl, beat the cream cheese and butter until smooth.
- Add the sugar and mix until well combined. Then add the egg yolks, milk, and lemon juice, mixing until smooth.
- Sift in the cake flour and cornstarch, and mix until just combined.
- In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
Bake the Cheesecake
- Pour the batter into the prepared baking pan.
- Place the baking pan in a larger pan filled with hot water to create a water bath.
- Bake in the preheated oven for about 60 minutes, or until the center is set and the top is lightly golden.
- Turn off the oven and leave the cheesecake inside for an additional 15 minutes with the door slightly ajar.
- Remove from the oven and let cool to room temperature before refrigerating for at least 4 hours or overnight.
- Slice and serve chilled, optionally dusted with powdered sugar.
Nutrition
Notes
For best results, use room temperature ingredients and avoid overmixing the batter to maintain its light texture.