Ingredients:
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
50g/2 oz. unsalted butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tablespoon lemon juice (optional)
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
Method:
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.
2. Make the meringue by whisking egg whites until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.
3. 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 a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
4. Bake cheesecake in a water bath until set and golden brown at 160 degrees C (325 degrees F).
