Ingredients:

Cream cheese: 150g (2/3 cup)

Unsalted butter: 30g (1.05Oz)

Milk: 45ml

Egg yolk: 2 g

Cake flour: 30g / 1.25Oz (1/4 cup)

Cornstarch: 5g

Egg white: 2

Sugar: 60g/ 2Oz (¼ cup)

Lemon juice: 3 ml

Instructions:

The preparation begins by separating the whites and yolks of the eggs, and setting them aside in different bowls. Butter the sides and bottom of the cheesecake mold, dust it lightly with powdered sugar, and line the bottom with parchment paper. In a large mixing bowl, add cream cheese, milk, and unsalted butter.

Now, melt the butter and cheese using a hot water bath, stirring continuously with a whisk until the mixture becomes smooth. Once the mixture is smooth, remove it from the hot water bath and continue stirring until no lumps remain. Now add in the prepared egg yolks and mix until they are well incorporated into the mixture.

Next, sift the cake flour and cornstarch over the mixture and mix well with a whisk until the batter is smooth. Be careful to stop whisking once all the ingredients are well blended. Now, it’s time to move on to the meringue.

Take a new bowl and add the cold egg whites and lemon juice. Whip them on high speed using a hand mixer until they form a dense consistency. Then add sugar in thirds, whipping after each addition until the meringue reaches a soft peak. Divide the meringue into three portions and add it to the cheese batter, mixing well to ensure the batter does not lose its volume.

Pour the finished batter into the prepared mold, running a skewer through it to remove any trapped air. Now, place the mold in a hot water bath and bake it in the preheated oven. Bake at 190 degrees Celsius for 10 minutes, then lower the temperature to 160C (320F) and bake for another 10 minutes. Finally, lower the temperature further to 120C (250F) – 130C(265F) and bake for an additional 50 to 60 minutes. The total bake time should be 70 to 90 minutes.

Once baked, let the cake sit, and then tap the sides of the mold to release the cake. Remove it from the mold, place it on a plate, and let it cool completely. The cake’s taste will be enhanced if it is chilled in the fridge for up to 12 hours before serving.

This supremely soft cheesecake is a delight to the senses. With its melt-in-your-mouth texture and rich flavors, it’s the perfect dessert for any occasion. Enjoy baking and savoring this delightful treat!