Ingredients:

  • 250g full-fat cream cheese, softened
  • 60g unsalted butter
  • 100ml full-cream milk
  • 60g cake flour, sifted
  • 20g cornstarch
  • 6 large egg yolks, room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 6 large egg whites, chilled
  • 140g granulated sugar
  • 1/4 tsp cream of tartar

Instructions:

  1. Line the bottom and sides of an 8 inch pan with parchment paper, extending the sides 2 inches above the rim.
  2. Combine 250g cream cheese, 60g butter, and 100ml milk in a heatproof bowl over simmering water until smooth and shimmering.
  3. Remove from heat and whisk in 6 egg yolks one at a time, followed by the vanilla and lemon juice.
  4. Sift 60g cake flour and 20g cornstarch into the cheese mixture, whisking gently until no white streaks remain.
  5. In a separate clean bowl, beat 6 chilled egg whites with cream of tartar, gradually adding 140g sugar until soft, curved peaks form.
  6. Fold one third of the meringue into the cheese base to lighten it, using a silicone spatula.
  7. Gently pour the cheese mixture back into the remaining meringue, folding with a cut and roll motion until the color is uniform.
  8. Pour batter into the lined pan and place inside a roasting tray filled with 2cm of hot water.
  9. Bake at 160°C for 20 minutes, then reduce to 150°C for 50 minutes until the top is golden and bouncy.
  10. Turn off the oven and prop the door open slightly for 10 minutes until the cake pulls away from the sides.