🧾 Ingredients:
Base mixture:
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250g cream cheese (room temp)
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50g unsalted butter
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100ml milk
Egg yolk mix:
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6 egg yolks
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60g cake flour (or all-purpose flour, sifted)
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20g cornstarch
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1 tsp vanilla extract (optional)
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1 tbsp lemon juice or zest (optional)
Meringue:
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6 egg whites
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120g granulated sugar
🔪 Instructions:
1. Prep everything:
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Preheat oven to 320°F (160°C).
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Line an 8-inch round cake pan with parchment (bottom and sides).
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Wrap outside in foil (we’ll bake in a water bath).
2. Make the cream cheese base:
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In a saucepan over low heat, melt cream cheese, butter, and milk together.
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Whisk until totally smooth.
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Remove from heat and cool slightly.
3. Add egg yolks:
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Whisk in egg yolks, one at a time.
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Then add vanilla, lemon juice, and sift in cake flour + cornstarch.
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Mix until lump-free and creamy.
4. Make the meringue:
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Beat egg whites until foamy.
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Gradually add sugar while beating on high speed.
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Beat until soft peaks form (glossy, fluffy, but not stiff!).
5. Combine gently:
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Fold 1/3 of the meringue into the cheese mixture to loosen it.
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Gently fold in the remaining meringue in two batches using a spatula. Don’t deflate it!
6. Bake in a water bath:
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Pour batter into the prepared cake pan.
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Tap lightly to release air bubbles.
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Place cake pan into a larger pan filled with hot water (1 inch deep).
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Bake at 320°F (160°C) for 25 minutes, then reduce heat to 275°F (135°C) and bake for 55–60 minutes.
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Turn off oven and let it rest inside with door slightly open for 15 minutes (prevents sinking/cracks).
7. Cool & Finish:
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Let the cake cool completely at room temp.
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Refrigerate 2–3 hours (or overnight) for best texture.
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Dust with powdered sugar before serving.
💡 Tips:
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Room temp ingredients = smooth mix + better meringue.
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Water bath keeps it moist and prevents cracks.
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Let it cool gradually to avoid collapsing.
Would you like a flavored twist version too? Like matcha 🍵, chocolate 🍫, or strawberry 🍓?