Yield: 8 servings

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Cooling Time: 1–2 hours

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 cornstarch
• Pinch of salt

Egg Mixture

• 6 large eggs, separated
• ½ teaspoon cream of tartar (or 1 teaspoon lemon juice)
• ¾ cup (150 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice (optional)

For the Pan

• Butter for greasing
• Parchment paper

Garnish

• Powdered sugar

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Instructions

Step 1: Prepare the Pan

1. Preheat oven to 300°F (150°C).
2. Grease an 8-inch (20 cm) round cake pan.
3. Line the bottom and sides with parchment paper.
4. Wrap the outside of the pan with foil if using a water bath.

Step 2: Make the Batter

1. Melt cream cheese, butter, and milk together over low heat or in a double boiler.
2. Stir until completely smooth.
3. Let cool slightly.
4. Whisk in the egg yolks one at a time.
5. Add vanilla and lemon juice.
6. Sift in cake flour, cornstarch, and salt.
7. Mix until smooth.

Step 3: Make the Meringue

1. Beat egg whites until foamy.
2. Add cream of tartar.
3. Gradually add sugar.
4. Beat to medium-soft peaks (the peaks should gently curl over).

Step 4: Fold Together

1. Fold one-third of the meringue into the batter.
2. Gently fold in the remaining meringue in two additions.
3. Avoid overmixing to keep the batter airy.

Step 5: Bake

1. Pour batter into the prepared pan.
2. Tap the pan gently to release large air bubbles.
3. Place the cake pan into a larger baking pan.
4. Add about 1 inch (2.5 cm) of hot water to the larger pan (water bath).
5. Bake for 80 minutes.
6. Turn off the oven and leave the cake inside with the door slightly open for 15 minutes.
7. Remove and cool completely before unmolding.

Dust with powdered sugar before serving.

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Tips for Success

• Use room-temperature ingredients for a smoother batter.
• Do not overbeat the egg whites; medium-soft peaks give the best texture.
• Fold gently to preserve the air in the batter.
• The water bath helps prevent cracking and keeps the cake moist.
• Cool gradually to reduce the chance of the cake collapsing.

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Approximate Nutrition (Per Serving)

Nutrition values are estimates and may vary depending on the brands of ingredients used.

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

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Frequently Asked Questions

Q: Why did my cheesecake crack?
A: Cracks can happen if the oven temperature is too high, the cake is overbaked, or it’s cooled too quickly. Using a water bath and allowing the cake to cool gradually helps prevent this.

Q: Why did my cheesecake sink?
A: A slight drop is normal for a soufflé-style cheesecake. A significant collapse usually means the meringue was overmixed, underfolded, or the cake was underbaked.

Q: Can I use all-purpose flour instead of cake flour?
A: Yes. For every ½ cup of cake flour, use ½ cup all-purpose flour minus 1 tablespoon, then add 1 tablespoon cornstarch.

Q: Can I make it without a water bath?
A: You can, but the texture may be less moist and the cake is more likely to crack.

Q: Can I add flavors?
A: Yes. Lemon zest, orange zest, matcha powder, cocoa powder, or a small amount of coffee extract all work well. Mix dry flavorings with the flour before adding them to the batter.

Q: How do I know it’s done?
A: The top should be lightly golden, the edges should be set, and the center should have a slight jiggle when the pan is gently shaken. The cake will continue to set as it cools.