INGREDIENTS:
250g cream cheese, softened
50g unsalted butter
100ml milk
6 large eggs, separated
140g granulated sugar
60g cake flour (or all-purpose flour sifted for a lighter texture)
20g cornstarch
1/4 tsp salt
1/2 tsp lemon juice (optional, for flavor)
1/4 tsp cream of tartar (optional, for stabilizing the meringue)
INSTRUCTIONS:
Get the pan ready by preheating the oven to 320°F (160°C). Line a round or square cake pan with parchment paper and grease it. Put a bigger baking pan in the oven and fill it with approximately one inch of hot water to create a water bath.
Melt Cream Cheese and Butter: Put the cream cheese, butter, and milk in a heatproof bowl set over a double boiler. Mix until melted and smooth. Take off the heat and let it to cool a little.
Add Dry Ingredients and Egg Yolks: Whisk the egg yolks into the cream cheese mixture until they are smooth. The cake flour, cornstarch, and salt should be sifted in and then gently folded in until thoroughly blended.
To make the Meringue, whisk the egg whites, lemon juice, and cream of tartar in a another bowl until they froth. Continue beating and gradually add the sugar until soft peaks form. The meringue should be glossy and firm without being very rigid.
Mix the mixtures together: In three portions, gently fold the meringue into the cream cheese batter. Carefully fold with a spatula, being careful not to deflate the mixture.
Bake: Fill the prepared cake pan with batter and set it in the oven’s water bath. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly brown.
Cool and Serve: To keep the cake from collapsing, turn off the oven and leave it in there for approximately fifteen minutes with the door slightly open. Take it out of the oven and allow it to cool fully before taking it out of the pan.
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