Just as its name, this cheesecake is super soft that it will literally melt in your mouth with its goodness. Start by preheating your oven to 300 degrees Fahrenheit then in a mixing bowl, add room temperature cream cheese, to that, add butter and milk then place the bowl with the ingredients over boiling water and let the cream cheese and butter melt. Whisk until they are completely melted and everything is smooth and incorporated.

Remove from the heat and set aside. In another bowl, carefully separate egg yolks from whites and add the yolks to the cream cheese mixture and whisk it in until the yolks are combined in the mixture. Add cake flour and cornstarch to the mixture and whisk thoroughly until combined and you have a smooth batter, set that aside.

Into the bowl with the egg whites, add lemon juice and beat with a hand whisk on high speed until it doubles in volume then add 60 grams of sugar in three additions while mixing on medium speed. Beat until the egg whites reach a soft peak. Add a third of the egg whites into the egg yolk mixture and mix it in until they are combined then pour it into the egg whites.

Use a spatula to fold everything together until combined and you have a smooth batter. For this cake, you will need a 6-inch cake mould lined with parchment paper. Pour the batter into the prepared pan and then place the pan over a rectangle baking tray and add hot water into the rectangle pan.

The key to the success of this cake is the temperature, bake the cake in a 300 degrees Fahrenheit oven (150°C) for 30mins and then lower the temperature to 230 degrees Fahrenheit (110°C) and bake for an additional 60-70mins or until the cake is a golden colour on top. Once baked, let the cake cool in the pan for 5 minutes before inverting it to a wire rack to cool completely or you can serve the cake while warm.

If you want the cake to firm up, let it chill in the fridge for 4 hours.


  • 180g/ 6.3Oz (¾ cup) Cream Cheese
  • 30g/ 1Oz (1/8 cup) Butter
  • 100 ml Milk
  • 3 Egg Yolk
  • 10g Cake Flour
  • 20g Corn Starch


  • 3 Egg White
  • 60g (2.1Oz) Sugar
  • 2 ml of lemon juice


  1. Put Cream cheese, butter, and milk into a bowl, then put it on top of hot water
  2. Until all melted and smooth, add the egg yolk
  3. Add cake flour and cornstarch, then sieve it
  4. Add lemon juice to egg white, and add sugar 3 times, until soft peak
  5. Add 1/3 Egg white to egg yolk mixture, mix completely, and pour into mould.
  6. Bake in 300 degrees Fahrenheit (150°C) preheated oven for  30mins then lower the temperature to 230 degrees Fahrenheit (110°C) and bake for an additional 60-70mins.