Ingredients
For the Cake:
6 oz (170g) cream cheese, softened
3 tbsp unsalted butter
1/4 cup (60 ml) milk
1/4 cup (30g) all-purpose flour
2 tbsp cornstarch
3 large eggs, separated
1/4 cup (50g) granulated sugar
1/2 tsp cream of tartar (or 1/2 tsp lemon juice)
1 tsp vanilla extract
Optional: zest of 1 lemon
For Dusting and Garnish:
Powdered sugar (for topping)
Fresh raspberries
Fresh mint leaves
Instructions
Step 1: Prep the Base
Preheat oven to 325°F (160°C).
Line the bottom of a 6-inch or 7-inch springform pan with parchment paper. Wrap the outside tightly in foil to make it waterproof (for a water bath).
Step 2: Make the Cheese Mixture
In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler or low heat. Stir until smooth.
Remove from heat. Cool slightly.
Sift in flour and cornstarch. Mix until no lumps remain.
Add egg yolks and vanilla. Mix until smooth. Optional: fold in lemon zest.
Step 3: Beat the Meringue
In a clean bowl, beat egg whites until foamy.
Add cream of tartar and beat until soft peaks form.
Gradually add sugar and beat to stiff peaks.
Step 4: Fold & Combine
Gently fold 1/3 of the meringue into the cheese mixture to lighten.
Carefully fold in the remaining meringue using a spatula — do not overmix!
Step 5: Bake with Water Bath
Pour batter into the pan. Tap gently to release air bubbles.
Place pan in a larger baking dish. Pour in hot water halfway up the sides.
Bake at 325°F (160°C) for 25 min, then lower to 300°F (150°C) for another 40–45 min until center is just set.
💡 Do not open the oven door during baking to avoid collapsing.
Step 6: Cool Gently
Turn off oven and crack door slightly. Let cheesecake cool inside for 30 minutes.
Remove and cool completely on the counter.
Chill in fridge at least 4 hours or overnight for best texture.
Final Touches
Dust top with powdered sugar
Garnish with fresh raspberries and a sprig of mint
Storage Tips
Storage Type How Long Tips
Fridge 4–5 days Keep in airtight container
Freezer Up to 1 mo Wrap tightly, thaw in fridge
FAQ
Can I make this keto or low-carb?
Yes! Swap sugar for erythritol/monk fruit and use almond flour (but texture may be less fluffy).
Why did mine collapse?
Possible reasons: overbeating whites, opening oven too early, or underbaking. Let cool in oven first.
Can I flavor it?
Absolutely! Try matcha powder, lemon zest, or even cocoa for variations.
