Ingredients
Equipment
Method
- Prepare your equipment. Line a 20 cm (8-inch) round cake pan with parchment paper. Preheat your oven to 150°C (300°F) and set up a water bath. The water should reach about halfway up the sides of the cake tin for even baking and to prevent cracks. If using a loose-base pan, wrap it thoroughly with aluminum foil to prevent water leaks.
- If your sugar is coarse, pulse it in a blender to make superfine sugar. Separate the eggs into yolks and whites.
- In a saucepan over low heat, combine the cream cheese, butter, and milk. Stir until completely smooth, then remove from heat.
- Sift the cornstarch, salt, and flour into the cream cheese mixture. Stir until the batter is smooth and free of lumps.
- Add the egg yolks to the cream cheese mixture one at a time, mixing thoroughly after each addition.
- In a separate bowl, use a stand mixer or hand mixer to whip the egg whites on low speed. Gradually add the sugar, one tablespoon at a time, increasing the mixer speed as you go. Continue until the mixture forms soft peaks.
- Gently fold the whipped meringue into the cream cheese batter using a rubber spatula. Be careful to keep the mixture light and fluffy.
- Pour the batter into the prepared cake pan and place it in the water bath. Bake at 150°C (300°F) for 30 minutes with the oven door closed. Then, continue baking for another 20 minutes with the oven door slightly open. Finally, bake for an additional 20 minutes with the oven door closed.
- Monitor the cheesecake as it bakes. Aim for a gentle rise to avoid cracking. The top should be golden-brown, fully colored but not burnt. Adjust the temperature if needed.
- Remove the cheesecake from the oven when it has a golden-brown top, a slight jiggle in the center, and feels soft and springy to the touch. This may require some experimentation with your oven.
- Carefully remove the cheesecake from the oven. Flip it onto a plate, then flip it back onto another plate to maintain its shape.
- Serve immediately while warm and jiggly. Store any leftovers in the refrigerator for up to 2–3 days. The airy texture is best enjoyed fresh.
Nutrition
Notes
For best results, use unsalted butter and add salt separately. Full-fat cream cheese and milk are recommended. Pastry flour with low protein content is ideal. Ensure no egg yolk contaminates the egg whites when separating them, as this can prevent them from whipping properly. While separating eggs is easier when cold, allow whites and yolks to reach room temperature before mixing for better incorporation. Avoid overwhipping egg whites to prevent stiff peaks, which can lead to lumps. Use a rubber spatula to gently fold the meringue into the batter, cutting through the center and sweeping along the sides, rotating the bowl to maintain airiness. A high oven temperature is the most common cause of cheesecake cracking; a water bath helps create gentle, consistent heat, preventing cracks and ensuring a moist texture.