Ingredients
For the Cake:
- 6 oz (170g) cream cheese, softened
- 3 tbsp unsalted butter
- 1/4 cup (60 ml) milk
- 1/4 cup (30g) all-purpose flour
- 2 tbsp cornstarch
- 3 large eggs, separated
- 1/4 cup (50g) granulated sugar
- 1/2 tsp cream of tartar (or 1/2 tsp lemon juice)
- 1 tsp vanilla extract
- Optional: zest of 1 lemon
For Dusting and Garnish:
- Powdered sugar (for topping)
- Fresh raspberries
- Fresh mint leaves
Instructions
Step 1: Prep the Base
- Preheat oven to 325°F (160°C).
- Line the bottom of a 6-inch or 7-inch springform pan with parchment paper. Wrap the outside tightly in foil to make it waterproof (for a water bath).
Step 2: Make the Cheese Mixture
- In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler or low heat. Stir until smooth.
- Remove from heat. Cool slightly.
- Sift in flour and cornstarch. Mix until no lumps remain.
- Add egg yolks and vanilla. Mix until smooth. Optional: fold in lemon zest.
Step 3: Beat the Meringue
- In a clean bowl, beat egg whites until foamy.
- Add cream of tartar and beat until soft peaks form.
- Gradually add sugar and beat to stiff peaks.
Step 4: Fold & Combine
- Gently fold 1/3 of the meringue into the cheese mixture to lighten.
- Carefully fold in the remaining meringue using a spatula — do not overmix!
Step 5: Bake with Water Bath
- Pour batter into the pan. Tap gently to release air bubbles.
- Place pan in a larger baking dish. Pour in hot water halfway up the sides.
- Bake at 325°F (160°C) for 25 min, then lower to 300°F (150°C) for another 40–45 min until center is just set.
💡 Do not open the oven door during baking to avoid collapsing.
Step 6: Cool Gently
- Turn off oven and crack door slightly. Let cheesecake cool inside for 30 minutes.
- Remove and cool completely on the counter.
- Chill in fridge at least 4 hours or overnight for best texture.
Final Touches
- Dust top with powdered sugar
- Garnish with fresh raspberries and a sprig of mint
Storage Tips
| Storage Type | How Long | Tips |
|---|---|---|
| Fridge | 4–5 days | Keep in airtight container |
| Freezer | Up to 1 mo | Wrap tightly, thaw in fridge |
FAQ
Can I make this keto or low-carb?
Yes! Swap sugar for erythritol/monk fruit and use almond flour (but texture may be less fluffy).
Why did mine collapse?
Possible reasons: overbeating whites, opening oven too early, or underbaking. Let cool in oven first.
Can I flavor it?
Absolutely! Try matcha powder, lemon zest, or even cocoa for variations.