For the Cheesecake:
250g (9 oz) cream cheese, softened
1/4 cup (60g) unsalted butter
1/3 cup (80ml) milk
1/2 cup (100g) granulated sugar
4 large eggs, separated
1/2 teaspoon vanilla extract
1/3 cup (45g) cake flour
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon cream of tartar (optional, helps stabilize egg whites)
Powdered sugar (for dusting, optional)
For the Water Bath
Ingredients
Preheat your oven to 320°F (160°C). Grease and line the bottom of a round 8-inch (20 cm) cake pan with parchment paper.
Prepare a large baking dish or tray that can hold the cake pan and will serve as the water bath.
Step 2: Make the Cream Cheese Mixture
In a small saucepan over low heat, melt the butter and milk together. Stir constantly until the butter is fully melted and the mixture is smooth. Remove from the heat and let it cool slightly.
Gradually add the melted butter and milk mixture to the cream cheese, stirring continuously until well combined and silky. Then mix in the vanilla extract and egg yolks one at a time, beating well after each addition.
In a separate bowl, beat the softened cream cheese until smooth and lump-free.
Continued on the next page
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