Ingredients
Equipment
Method
- Prepare your equipment. Line an 8-inch round cake pan with parchment paper. Preheat your oven to 150°C (300°F) and set up a water bath. The water should reach halfway up the sides of the cake tin to ensure even baking and prevent cracks.
- If you are using a loose-base pan, wrap it thoroughly with aluminum foil to prevent water from entering. If your sugar granules are large, pulse them in a blender to create superfine sugar.
- In a saucepan over low heat, combine the cream cheese, butter, and milk. Stir until the mixture is completely smooth, then remove from heat.
- Sift the flour, cornstarch, and salt into the cream cheese mixture. Stir until the batter is smooth and free of lumps.
- Add the egg yolks to the cream cheese mixture one at a time, mixing well after each addition.
- In a separate bowl, whip the egg whites on low speed using a stand mixer or hand mixer. Gradually add the sugar, one tablespoon at a time, increasing the mixer speed as you go. Continue whipping until the mixture forms soft peaks.
- Gently fold the whipped meringue into the cream cheese batter using a rubber spatula. Be careful to keep the mixture light and fluffy.
- Pour the batter into the prepared cake pan and place it in the water bath. Bake at 150°C (300°F) for 30 minutes with the oven door closed. Then, continue baking for another 20 minutes with the oven door slightly open. Finally, bake for an additional 20 minutes with the oven door closed.
- Monitor the cheesecake as it bakes. You want a gentle rise to avoid cracking. The top should be golden brown but not burnt. Adjust the temperature if necessary.
- The cheesecake is ready when it has a golden-brown top, a slight jiggle in the center, and feels soft and springy to the touch. This may require some experimentation with your oven.
- Once baked, remove the cheesecake from the oven. Flip it onto a plate, then flip it back onto another plate to help it keep its shape.
- Serve the cheesecake immediately while warm and jiggly. Store any leftovers in the refrigerator for up to 2–3 days. The airy texture is best enjoyed fresh.
Nutrition
Notes
Use unsalted butter and add salt separately. Full-fat cream cheese and milk are recommended. Pastry flour with low protein content is ideal. Ensure no egg yolk gets into the egg whites, as this will prevent them from whipping properly. It is best to let egg whites and yolks reach room temperature before mixing. Do not overwhip the egg whites; aim for soft peaks. Fold the meringue gently to maintain the batter's airiness. A water bath helps create a gentle, consistent heat, preventing cracks and ensuring a moist texture.