Before baking the cheesecake preheats the oven to 210 degrees Celcius(410F). Separate the whites and yolks of the eggs and set them in different bowls. Butter the sides and bottom of the cheesecake mold and lightly dust with powdered sugar then line the bottom with parchment paper. Into a large mixing bowl, add 150 grams of cream cheese, 45ml of milk, and 30 grams of unsalted butter. Melt the butter and cheese in a hot water bath while stirring with a whisk until smooth.
Remove from the hot water bath and continuously stir until very smooth with no lumps. Add in the prepared egg yolks and mix until well incorporated. Sift in the 30grams of cake flour and 5 grams of cornstarch over the mixture and mix well with a whisk until the batter is smooth.
Stop whisking when all the ingredients are well blended and move to the meringue. In a new bowl, add cold egg whites and lemon juice and whip on high speed using a hand mixer. Mix until it is densely formed then add 60 grams of sugar in thirds and whip after each addition. Whip until the meringue reaches a soft peak then stop. You will know the right density when you lift the mixer and the horns of the meringue slightly curved.
Divide the meringue into three portions and add to the cheese batter and mix. Take enough time to stably whip the meringue to finish, and mix using the blade part of the spatula so that the volume of the batter does not sink. If the batter is finished smoothly when lifted with a spatula the batter should fold. Pour the finished batter into the prepared mold and run a skewer to remove any trapped air in the batter.
Place the mold in a hot water bath and bake in a sufficiently preheated oven. Bake at 190 degrees Celcius for 10 minutes. lower to 160C (320F) and bake for 10 minutes then lower to 120c (250F) – 130C(265F) and bale for 50 to 60 minutes. (Total bake time should be 70 minutes to 90 minutes) Once baked, let the cake sit then tap the sides of the mold to free the cake and remove it from the mold.
Place the cake on a plate and let it cool completely. It will taste even better when served after chilling in the fridge for up to 12 hours. This is the most delicious cheesecake you will ever bake. Enjoy.
- 150g (2/3 cup) cream cheese
- 30g (1.05Oz) unsalted butter
- 45ml milk
- 2 g egg yolk
- 30g / 1.25Oz (1/4 cup) cake flour
- 5g cornstarch
- 2 egg white
- 60g/ 2Oz (¼ cup)sugar
- 3 ml lemon juice