Ingredients
Scale
- 8 oz (225g) Cream cheese, room temperature
- 1/4 cup (55g) Unsalted butter
- 1/2 cup (120ml) Whole milk
- 6 Large eggs (separated into yolks and whites)
- 2/3 cup (85g) All-purpose flour
- 2 tbsp (20g) Cornstarch
- 1/2 cup (100g) Granulated sugar
- 1 tbsp Lemon juice
- 1/4 tsp Cream of tartar
- 1 tsp Vanilla extract
Instructions
- Preheat your oven to 320°F (160°C). Grease a 7-inch or 8-inch round cake pan and line the bottom and sides with parchment paper. Ensure the parchment paper rises at least 2 inches above the rim of the pan, as the cake will rise significantly. Wrap the outside of the pan in two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
- Set a heat-proof bowl over a pot of simmering water (a double boiler). Combine the cream cheese, butter, and milk in the bowl. Whisk constantly until the mixture is smooth and completely melted. Remove the bowl from the heat and let it cool slightly. Whisk in the egg yolks one at a time, followed by the lemon juice and vanilla extract.
- Sift the all-purpose flour and cornstarch into the cream cheese mixture. Whisk gently until there are no lumps remaining. For the smoothest texture, pass this entire batter through a fine-mesh sieve into a clean bowl to remove any tiny bits of unmixed flour or egg.
- In a large, clean glass or metal bowl, beat the egg whites and cream of tartar on medium speed until frothy. Gradually add the sugar one tablespoon at a time while continuing to beat. Increase the speed to medium-high and whip until you achieve “soft peaks”—the whites should be thick and glossy, and when you lift the whisk, the tip should curl over like a wave rather than standing straight up.
- Take one-third of the whipped egg whites and fold them into the cream cheese mixture using a spatula to lighten the batter. Add the remaining egg whites in two batches, folding very gently in a “J” motion. Be careful not to over-mix, as you do not want to deflate the air bubbles that make the cake fluffy.
- Pour the batter into the prepared cake pan. Tap the pan on the counter a few times to release large air bubbles. Place the cake pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan. Bake at 320°F (160°C) for 20 minutes, then reduce the heat to 285°F (140°C) and bake for another 45-50 minutes until the top is golden brown and the cake is set.
- Turn off the oven and prop the oven door open slightly with a wooden spoon. Let the cake cool inside the oven for 15-20 minutes to prevent a sudden temperature drop, which causes shrinking. Remove from the oven, take the cake out of the water bath, and let it cool completely before removing it from the pan. Refrigerate for at least 4 hours before serving for the best creamy texture.
- Cook Time: 100 minutes