- 250 g cream cheese ( 1 package)
- 1/4 cup unsalted butter
- 100 ml whole milk or table cream
- 6 eggs, separated
- 1/3 cup flour
- 1/8 cup cornstarch
- 2/3 cup sugar
- 1/4 tsp. salt
- 2 large mixing bowls
- 3 smaller bowls
- 2 spatulas
- electric beaters or stand mixer
- 9″ round cake pan
- 12″ or larger baking pan
- Large pot of simmering water
- Kettle for hot water * optional
Before you begin mixing anything, first prep your station, tools, and ingredinets.
– Grease and line your 9″ round cake pan.
– Prep your Bain Marie or double boiler: fill your large pot about 1/3 way with water and bring to a light simmer.
– Separate all your ingredients:
- in a large mixing bowl, combine your cream cheese, butter and milk
- in a small bowl combine your four and cornstarch
- in another small bowl, measure your sugar
- take 1 large bowl and 1 small bowl and separate your eggs. Put the egg whites in the large bowl, and the yolks in the smaller one.
– Preheat your oven to 400 degrees F.
Now that we’re all set up, let’s get mixing!!
Make the Cheesecake base
Take your bowl of cream cheese, butter and milk, and place over the double boiler. Using your whisk, stir the ingredients around until they all melt together into a smooth creamy mixture.
Take the bowl off the heat, and whisk in the egg yolks, 1 at a time, incorporating each yolk fully.
Next sift in the flour/cornstarch, and fold in with your whisk. Once fully incorporated, set the bowl aside, and move on to making your meringue.
Make the Meringue
Before you begin this step, put your kettle of water on to boil. You will need hot water for baking the cake in a water bath.
To make the meringue, add your salt to your egg whites. Using your electric beaters or stand mixer with the whip attachment, begin whipping the whites on a low speed until the whites become frothy.
Once they froth up, begin increasing the speed. As you whip, the whites will become less translucent and more opaque, white and fluffy. When the whites are fully white and fluffy, begin adding in your sugar gradually, adding in a bit at a time, then mixing it in to incorporate.
After you’ve added all the sugar, turn your speed to high and whip the whites until soft to medium peaks form. The whites should hold a slight peak with a floppy tip.
Combine the base with the meringue
Using your spatula, fold your meringue into your cheesecake base 1/3 at a time. Once all the meringue has been fully incorporated into the base, pour the batter into your prepared 9″ round cake pan. Tap the cake pan down on your counter to eliminate any air bubbles that may have formed during the mixing.
Place your 9″ pan into your larger pan and prepare to make your water bath.
** Do not add the hot water before placing the pans in the oven. The water will slosh around and possibly get into your cake.
Open the oven and pull out your rack slightly. Place your pan at the center of the rack then pour the hot water in the space between your inner and outer pan.
Bake at 400 for 18 min, then lower to 285 and bake for another 30 min.
After that 30 min, close off the heat, and let the cake stay in the oven for an additional 30 min.
After that 30 minutes, remove the cheesecake pan from the water bath and let it sit in the oven (off), with the door ajar for 30 more minutes.
I allowed the cake to chill in the fridge before unmoulding, but I found that the sides collapsed inward a bit, so I will suggest that you unmould the cake as soon as you take it out of the oven for the last time.
You can serve the cake as is, or to add a little flair, take a stencil of your choice and place on top of the cake. Dust with icing sugar then remove your stencil to find a beautiful decorative pattern adorning the top of your cake.