Melt the butter with the cream cheese and milk in a bain-marie or over low heat.
Mix until you obtain a smooth and homogeneous cream.
Remove from the heat, add the egg yolks one by one, then stir in the sifted flour and cornstarch . Mix well to avoid lumps.
In another bowl, whisk the egg whites with a pinch of salt.
When they become frothy, gradually add the sugar and lemon juice.
Continue beating until you get a shiny, soft meringue (with a bird’s beak).
Gently fold the egg whites into the previous mixture in three batches, using a spatula, lifting the dough well.
Pour the batter into the mold and tap lightly to remove any air bubbles.
Place the mold in a hot bain-marie (a larger dish filled halfway with hot water).
Bake for 25 minutes at 150°C , then 55 minutes at 120°C .
Then leave the cheesecake in the switched-off oven, with the door ajar, for 15 minutes to prevent it from collapsing.
Let cool completely before removing from the mold.
Sprinkle with icing sugar just before serving .
Chef’s tip
For an even softer cheesecake:
Use room temperature eggs.
Do not over-whisk the meringue to keep it supple.
Avoid thermal shock by letting the cake cool slowly in the oven.
FAQ – Frequently Asked Questions
CONTINUE READING IN THE NEXT PAGE
