This spongy, light cheesecake is good plain, with fresh fruit topping, or you can even frost it. Made it exactly as the recipe said. I liked it immensely. My only complaint is it was a little underdone. Could just be my oven or incorrect water bath. Had never cooked anything in a water bath so it could be me doing something stupid. I fed some to my neighbor and he went home and made one. Good stuff and I will make it again.
Ingredients:
- 1 (8 ounce) package cream cheese, cubed
- ½ cup milk
- 3 tablespoons unsalted butter
- 10 tablespoons cake flour
- 2 tablespoons cornstarch
- 6 large egg yolks egg yolks
- 1 tablespoon fresh lemon juice
- 6 large egg whites egg whites
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- 10 tablespoons superfine sugar
Directions:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.
- Place cream cheese in a bowl with milk; soak for 20 minutes.
- Heat cream cheese with milk and butter in the top of a double boiler over simmering water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat and cool completely, at least 15 minutes.
- Sift cake flour and cornstarch together into a bowl. Sift again into the cream cheese mixture; mix well. Add egg yolks and lemon juice and mix well.
- Beat egg whites, cream of tartar, and salt together in a separate bowl using an electric mixer until foamy; add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form.
- Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared pan. Place pan inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.
- Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes. Turn off oven and leave cake in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely.
