Ingredients:
130g caster sugar (super fine sugar)
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
60g unsalted butter (room temperature)
250g cream cheese (room temperature). Use the blocks, not the spread (too watery)
250ml milk
55g cake flour
20g cornstarch
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
60g unsalted butter (room temperature)
250g cream cheese (room temperature). Use the blocks, not the spread (too watery)
250ml milk
55g cake flour
20g cornstarch
1. Preheat the oven to 150C (302F). Measure out your ingredients. I would suggest sifting the ingredients so that when you need it later, you don't lose any weight because of lumps.
2. Prep your pan - lightly grease and add parchment paper to your cake pan. Find a larger pan that your cake pan will fit into so that it's ready to go for the water bath. If it's a spring pan, wrap the outside of the cake pan with foil so that the water doesn't leak in.
3. Use a double boiler to warm up the milk and add the cream cheese. When that is smooth, add butter and stir until smooth. Make sure the water under the double boiler does not touch the pan. Let the mixture cool a bit.
2. Prep your pan - lightly grease and add parchment paper to your cake pan. Find a larger pan that your cake pan will fit into so that it's ready to go for the water bath. If it's a spring pan, wrap the outside of the cake pan with foil so that the water doesn't leak in.
4. After it has cooled a bit, add the egg yolk. (You don't want it too warm because you don't want to cook the egg right now).
5. Combine the cake flour and corn flour. Sift in the flours into the cream cheese mixture a little bit at a time. Stir well between each addition to make sure it's combined. Stir in lemon zest. Set the cream cheese mixture aside. Save the water from the double boiler since you can use it later. You may want to heat up some more (depending on the size of your pan).
6. In a clean, dry bowl, beat egg whites with cream of tartar until foamy. Then add sugar and beat until stiff peaks.
5. Combine the cake flour and corn flour. Sift in the flours into the cream cheese mixture a little bit at a time. Stir well between each addition to make sure it's combined. Stir in lemon zest. Set the cream cheese mixture aside. Save the water from the double boiler since you can use it later. You may want to heat up some more (depending on the size of your pan).
6. In a clean, dry bowl, beat egg whites with cream of tartar until foamy. Then add sugar and beat until stiff peaks.
7. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY.
Pour the mixture into your cake pans that have parchment paper. Fill the outside pan with the hot water from your double boiler until half of the cake pan is touching water. BE VERY CAREFUL CARRYING THIS TO THE OVEN. It will be heavy and you don't want to spill hot water on yourself.
(recommendation: I should have cut the parchment paper more. The excess parchment paper in this picture really restricted my view when I was checking the cake while it was baking.)
8. Bake cheesecake in a water bath for 50-60 minutes or until set. Use a toothpick to check if it comes out clean. Using something to prop the oven door open (like a wooden spoon), turn the oven off and crack the oven door open just a tiny bit for about 10 minutes. This will cool the oven down SLOWLY and hopefully prevent your cheesecake from shrinking too much. Do not leave it too long or your cheesecake will start to get soggy on the bottom!
9. Let cheesecake cool completely and store in fridge.
Pour the mixture into your cake pans that have parchment paper. Fill the outside pan with the hot water from your double boiler until half of the cake pan is touching water. BE VERY CAREFUL CARRYING THIS TO THE OVEN. It will be heavy and you don't want to spill hot water on yourself.
(recommendation: I should have cut the parchment paper more. The excess parchment paper in this picture really restricted my view when I was checking the cake while it was baking.)
8. Bake cheesecake in a water bath for 50-60 minutes or until set. Use a toothpick to check if it comes out clean. Using something to prop the oven door open (like a wooden spoon), turn the oven off and crack the oven door open just a tiny bit for about 10 minutes. This will cool the oven down SLOWLY and hopefully prevent your cheesecake from shrinking too much. Do not leave it too long or your cheesecake will start to get soggy on the bottom!
9. Let cheesecake cool completely and store in fridge.
THE RESULTS:
- Fluffy, soft and VERY subtly sweet. This was perfect for my family since we don't want anything too sweet. I think this is perfect because you can adjust the sweetness with toppings. I tried three different types of toppings to allow my family some variety but the best one was just plain, old whipped cream. You can sweeten this one more if you want the cake to taste sweeter.
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