Ingredients
Equipment
Method
- Preheat your oven to 150°C (300°F). Line a 20 cm (8-inch) round cake pan with parchment paper. Prepare a water bath by placing water halfway up the sides of the cake tin. If using a loose-base pan, wrap it thoroughly with aluminum foil to prevent water leakage.
- If your sugar is coarse, pulse it in a blender to make superfine sugar. Separate the eggs into yolks and whites.
- In a saucepan over low heat, combine the cream cheese, butter, and milk. Stir until completely smooth, then remove from heat.
- Sift the flour, cornstarch, and salt into the cream cheese mixture. Stir until the batter is smooth and free of lumps.
- Add the egg yolks to the cream cheese mixture one at a time, mixing well after each addition.
- In a separate bowl, whip the egg whites on low speed using a stand mixer or hand mixer. Gradually add the sugar, one tablespoon at a time, increasing the speed as you go. Continue whipping until soft peaks form.
- Gently fold the whipped meringue into the cream cheese batter using a rubber spatula. Be careful to maintain the light and fluffy texture.
- Pour the batter into the prepared cake pan and place it in the water bath. Bake at 150°C (300°F) for 30 minutes with the oven door closed. Then, continue baking for another 20 minutes with the oven door slightly open. Finally, bake for an additional 20 minutes with the oven door closed.
- Monitor the cheesecake during baking. Aim for a gentle rise and a golden-brown top. Adjust the temperature if needed to prevent cracking or burning.
- The cheesecake is ready when it has a golden-brown top, a slight jiggle in the center, and feels soft and springy to the touch. This may require some experimentation with your oven.
- Once baked, remove the cheesecake from the oven. Flip it onto a plate, then flip it back onto another plate to help it keep its shape.
- Serve immediately while warm and jiggly. Store any leftovers in the refrigerator for up to 2–3 days. The airy texture is best enjoyed fresh.
Nutrition
Notes
Use unsalted butter and add salt separately. Full-fat cream cheese and milk are recommended. Pastry flour with low protein content is ideal. Ensure no egg yolk gets into the egg whites when separating them, as this can prevent the whites from whipping properly. It is best to let separated eggs reach room temperature before mixing. Do not overwhip the egg whites; aim for soft peaks. Fold the meringue gently into the batter to keep it airy. A water bath helps create consistent heat, preventing cracks and ensuring a moist texture.