Ingredients:
- 250g cream cheese
- 50g unsalted butter
- 120ml milk
- 6 large eggs (separate the yolks and whites)
- 100g sugar (50g for yolks, 50g for egg whites)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 60g all-purpose flour
- 20g cornstarch
- Powdered sugar (for dusting)
Instructions:
- Preheat Oven: Preheat your oven to 160°C (320°F). Line the bottom of a 9-inch cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from leaking in.
- Prepare the Batter:
- In a saucepan, melt the cream cheese, butter, and milk over low heat until smooth. Stir occasionally to avoid burning. Once smooth, remove from heat and let it cool slightly.
- In a bowl, whisk the egg yolks with 50g of sugar and vanilla extract until pale and smooth. Gradually add the cream cheese mixture and mix until combined.
- Sift the flour and cornstarch into the egg yolk mixture, and fold gently to combine.
- Whip the Egg Whites:
- In a clean bowl, whisk the egg whites until foamy. Gradually add 50g of sugar, a little at a time, and continue whipping until stiff peaks form.
- Combine the Mixtures:
- Gently fold the whipped egg whites into the egg yolk mixture, a little at a time, until well combined. Be careful not to deflate the batter.
- Bake:
- Pour the batter into the prepared pan. Tap the pan on the counter to remove any air bubbles.
- Place the cake pan into a larger pan and add hot water to the larger pan (about halfway up the sides of the cake pan) for a water bath.
- Bake for 50-60 minutes until the cheesecake is golden brown on top and set in the center. Test with a toothpick to check if it’s done (it should come out clean).
- Cool:
- Let the cheesecake cool in the pan for about 10 minutes, then remove from the pan and allow it to cool completely on a wire rack.
- Serve:
- Once cooled, dust with powdered sugar before serving. Slice and enjoy your fluffy, light cotton cheesecake!