Ingredients:
• 250g cream cheese, softened
• 50g unsalted butter
• 100ml milk
• 60g cake flour
• 20g cornstarch
• 1/4 tsp salt
• 6 large eggs, separated
• 140g granulated sugar
• 1 tsp lemon juice
• Powdered sugar, for dusting
Instructions:
1. Preheat oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper. Wrap the outside with foil to prevent water leakage for the water bath.
2. In a double boiler, melt cream cheese, butter, and milk together until smooth. Let cool slightly.
3. Sift in cake flour, cornstarch, and salt. Mix gently.
4. Add egg yolks to the mixture and whisk until smooth.
5. In a separate bowl, beat egg whites with lemon juice until foamy. Gradually add sugar and beat until stiff peaks form.
6. Fold egg whites gently into the cream cheese mixture in 3 additions.
7. Pour batter into the prepared pan. Place the pan in a larger baking dish and fill it halfway with hot water (water bath).
8. Bake for 25 minutes at 320°F (160°C), then lower temperature to 275°F (135°C) and bake for another 55–60 minutes until set and lightly golden.
9. Let the cake cool in the oven with the door ajar to prevent shrinkage.
10. Once completely cool, dust with powdered sugar. Slice and enjoy the fluffiest cheesecake ever! ✨