Ingredients
Method
- Preheat the oven to 320°F. Grease an 8-inch round cake pan and line the bottom and sides with parchment paper. Let the parchment on the sides extend above the rim.
- Place the cream cheese, butter and milk in a heatproof bowl over a saucepan of gently simmering water. Whisk until completely smooth and melted. Remove from the heat and let cool slightly.
- Add the egg yolks, half of the sugar, vanilla extract and lemon juice. Whisk until combined.
- Sift in the cake flour and cornstarch. Mix gently until the batter is smooth and free of lumps.
- In a separate clean, dry bowl, beat the egg whites with the cream of tartar until foamy.
- Gradually add the remaining sugar while beating. Continue until soft, glossy peaks form. Avoid beating until stiff or dry.
- Gently fold one-third of the meringue into the cream cheese batter to lighten it.
- Fold in the remaining meringue in two additions, using gentle sweeping motions to keep the batter airy.
- Pour the batter into the prepared cake pan. Tap gently once or twice to release large air bubbles.
- Place the cake pan inside a larger baking pan. Carefully pour hot water into the larger pan until it reaches about 1 inch up the sides of the cake pan.
- Bake at 320°F for 25 minutes. Reduce the oven temperature to 280°F and continue baking for 45–50 minutes, until the top is golden and the center is set with a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes.
- Carefully remove the cake pan from the water bath. Let the cheesecake cool slightly before removing it from the pan.
- Dust with powdered sugar and serve slightly warm or chilled. Refrigerate leftovers, covered, for up to 3 days.
Notes
Beat the egg whites only to soft, glossy peaks so the cake stays smooth and does not crack. Total baking time is about 70–75 minutes (25 minutes at 320°F, then 45–50 minutes at 280°F).