Instructions
Preparation: Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch springform pan with parchment paper, ensuring the paper extends above the rim. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath. Bring a kettle of water to boil for the bath.
Make the Batter: In a double boiler or microwave, melt together the cream cheese, butter, and milk until completely smooth. Stir until well combined and set aside to cool slightly. Once cooled to lukewarm, whisk in the egg yolks one at a time, followed by the vanilla extract and lemon juice. Sift the cake flour and cornstarch together, then gently fold into the cream cheese mixture until just combined. Don’t overmix.
Whip the Meringue: In a clean, dry bowl, beat the egg whites with cream of tartar and a pinch of salt until foamy. Gradually add the remaining sugar one tablespoon at a time while beating on medium-high speed. Continue beating until stiff peaks form and the meringue is glossy but not dry.
Combine and Bake: Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Then carefully fold in the remaining meringue in two additions, being careful not to deflate the batter. Pour the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
Place the springform pan inside a larger roasting pan. Pour the hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 70-80 minutes until the top is golden and the cake jiggles only slightly in the center.
Cool Properly: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for one hour to prevent cracking. Remove from the water bath and cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
Tips for Success
The water bath is essential for even, gentle cooking that prevents cracks. Make sure your egg whites are at room temperature for maximum volume when whipping. Don’t open the oven door during baking, as temperature fluctuations can cause the cake to collapse. The cake will deflate slightly as it cools, which is completely normal.
Storage
Store covered in the refrigerator for up to 5 days. This cheesecake tastes even better the next day as the flavors meld together.
Serving Suggestions
Serve chilled with a light dusting of powdered sugar, fresh berries, or a dollop of whipped cream. The delicate flavor pairs beautifully with green tea or coffee.
