Ingredients
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter
- 6 1/2 tablespoons whole milk
- 3/4 cup cake flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 6 large eggs, separated (reserve yolks and whites separately)
- 4 teaspoons lemon juice
- 1 3/4 teaspoons vanilla extract
- 3/4 cup granulated sugar, divided
Instructions
- Grease and line an 8-inch round springform pan with parchment paper. Wrap the pan with foil if using a loose-bottom pan. Prepare a water bath by placing the pan inside a larger baking tray filled with about 1/2 an inch of water.
- In a small saucepan over low heat, melt the cream cheese, butter, and milk. Stir until the mixture is smooth, then remove it from the heat.
- Sift together the cake flour, cornstarch, and salt in a separate bowl.
- In a large mixing bowl, whisk the warm cream cheese mixture with the egg yolks, lemon juice, vanilla extract, and about half of the sugar until smooth. Gradually stir in the sifted dry ingredients until well combined.
- In a separate bowl, beat the egg whites on low speed until foamy, then gradually add the remaining granulated sugar. Increase the speed and beat until soft peaks form.
- Gently fold one-third of the whipped egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites, preserving as much air as possible.
- Pour the batter into the prepared pan and place it in the water bath. Bake at 300°F for 30 minutes with the oven door closed, then for 20 minutes with the door slightly open, followed by another 20 minutes at 300°F with the door closed.
- Remove the cheesecake when it has a golden top, a slight jiggle, and feels soft and springy. Let it cool in the pan for 15 minutes. Gently release the cheesecake from the pan and cool completely on a rack. For the best texture, serve it slightly warm or chilled.
