Yield: 8–10 servings
Pan: 8-inch (20 cm) round cake pan
Bake Time: 70–90 minutes

Ingredients

Cream Cheese Mixture

• 8 oz (225 g) cream cheese, softened
• ¼ cup (60 g) unsalted butter
• ½ cup (120 ml) whole milk

Dry Ingredients

• ½ cup (60 g) cake flour
• 2 tablespoons (20 g) cornstarch
• ¼ teaspoon salt

Egg Mixture

• 6 large eggs, separated
• ½ teaspoon cream of tartar or 1 teaspoon lemon juice
• ½ cup (100 g) granulated sugar (divide into ¼ cup + ¼ cup)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice (optional)

For Finishing

• Powdered sugar for dusting

---

Equipment

• 8-inch round cake pan
• Parchment paper
• Large roasting pan (for water bath)
• Electric mixer
• Mixing bowls
• Fine sieve

---

Instructions

Step 1: Prepare

1. Preheat oven to 320°F (160°C).
2. Line the cake pan with parchment paper, extending it above the rim.
3. Wrap the outside of the pan with aluminum foil if using a removable-bottom pan.

Step 2: Make the Cheese Base

1. Melt together:
   • Cream cheese
   • Butter
   • Milk
2. Stir until smooth.
3. Remove from heat.
4. Mix in vanilla and lemon juice.
5. Let cool for 5 minutes.

Step 3: Add Yolks

1. Add egg yolks one at a time.
2. Mix well after each addition.

Step 4: Add Dry Ingredients

Sift together:

• Cake flour
• Cornstarch
• Salt

Fold into the cheese mixture until smooth.

Step 5: Make the Meringue

1. Beat egg whites until foamy.
2. Add cream of tartar.
3. Gradually add sugar.
4. Beat to medium peaks (not stiff).

Step 6: Fold

1. Fold one-third of the meringue into the batter.
2. Add the remaining meringue in two additions.
3. Fold gently to keep the batter airy.

Step 7: Bake

1. Pour batter into the prepared pan.
2. Tap lightly to remove large air bubbles.
3. Place the pan in a roasting pan.
4. Fill the roasting pan with hot water halfway up the cake pan.

Bake:

• 320°F (160°C) for 25 minutes
• Reduce to 285°F (140°C) for 45–60 minutes

The cake is done when:

• Top is golden brown.
• Center jiggles slightly.
• A skewer comes out mostly clean.

Step 8: Cool

1. Turn off the oven.
2. Leave the oven door slightly open.
3. Let the cake sit inside for 15–20 minutes.
4. Remove and cool completely.
5. Chill for at least 4 hours before serving.

Dust with powdered sugar.

---

Nutrition Information (Approximate)

Per serving (1 of 10):

• Calories: 220
• Protein: 6 g
• Carbohydrates: 16 g
• Fat: 15 g
• Saturated Fat: 9 g
• Cholesterol: 135 mg
• Sodium: 170 mg
• Sugar: 11 g
• Fiber: 0 g

Nutrition values are estimates and vary by ingredient brands and serving size.

---

Tips for Success

• Use room-temperature ingredients.
• Beat the egg whites only to medium peaks; overbeating can cause cracking.
• Fold gently to avoid deflating the batter.
• Always use a water bath for even baking.
• Cool gradually to help prevent the cake from collapsing.

---

Frequently Asked Questions

Q: Why did my cheesecake crack?
A: The oven may have been too hot, the meringue may have been overbeaten, or the cake cooled too quickly.

Q: Why did it collapse?
A: A slight shrinkage is normal. A large collapse can happen if the batter was overmixed, underbaked, or removed from the oven too quickly.

Q: Can I use all-purpose flour?
A: Yes. Replace the cake flour with ½ cup (60 g) all-purpose flour. The texture will be slightly less delicate.

Q: Can I make it ahead of time?
A: Yes. It keeps well in the refrigerator for up to 3 days in an airtight container.

Q: Can I freeze it?
A: Yes. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator.

Q: Do I have to use a water bath?
A: It is strongly recommended. The steam helps create the cake’s signature soft, fluffy texture and reduces the chance of cracking.