Ingredients
• 140g (5 oz) Cream cheese, softened
• 40g (3 tbsp) Unsalted butter, softened
• 50ml (1/4 cup) Whole milk
• 5 large Eggs (separated into yolks and whites)
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract
• 50g (1/3 cup) All-purpose flour (sifted)
• 20g (2 tbsp) Cornstarch (sifted)
• 100g (1/2 cup) Granulated sugar
Preparation
1. Melt the Base: Create a double boiler by placing a bowl over simmering water. Combine the cream cheese, butter, and milk. Whisk until completely smooth and melted. Remove from heat and let it cool slightly.
2. Combine Yolks: Whisk the 5 egg yolks, lemon juice, and vanilla into the cream cheese mixture.
3. Add Dry Ingredients: Gently sift in the flour and cornstarch. Whisk until there are no lumps.
4. The Meringue (Crucial): In a separate clean bowl, whisk the 5 egg whites until frothy. Gradually add the sugar while whisking until you reach soft peaks (the peaks should curl over when the whisk is lifted). Do not over-beat to stiff peaks.
5. Fold: Gently fold the egg whites into the cheese batter in three batches. Use a spatula and a “cut and fold” motion to keep the air inside.
6. Bake in a Water Bath: Pour the batter into an 8-inch round cake pan lined with parchment paper. Place the pan inside a larger baking tray filled with 1 inch of hot water.
7. Slow Bake: Bake at 160°C (320°F) for 20 minutes, then lower the heat to 140°C (285°F) and bake for another 40–50 minutes until the top is golden.
8. Cool Down: Turn off the oven and leave the door slightly ajar for 15 minutes. This prevents the cake from collapsing due to a sudden temperature change.