1. Grease a springform tin (23cm)* lightly and line with baking parchment. The baking parchment should go at least 5cm over the edge of the form, because the cake rises considerably. The form has to be placed in a larger pan with water when baked, so I recommend to wrap aluminum foil around the bottom of the springform to prevent water from getting into the form. Preheat the oven to 160°C (325°F).

2. Divide the eggs and place the egg whites in the fridge. In a large bowl mix the cream cheese and sugar (the first 1/4 cup) on medium speed until combined. Next, add the butter in small pieces and mix until well combined. Add the egg yolks and mix in, add the heavy cream and lemon juice as well and mix until the batter is smooth. Sift the flour into the bowl and mix until well combined.

3. In a second bowl mix the cold egg whites on medium speed until foamy. Increase the speed and slowly add the sugar (the 1/2 cup). Continue mixing on high speed for about 3-4 minutes until stiff peaks form. You should get a thick and glossy meringue and the volume should have almost doubled. Add about 1/3 of the meringue to the bowl with the cream cheese mixture and mix it in. Add the remaining meringue and fold it in carefully. Pour the cake batter into the prepared springform tin and smooth out the top. Let the baking tin drop onto your counter once or twice to get air bubbles out of the batter.

4. Place the springform tin in a larger baking pan or on a rimmed baking sheet and pour boiling water into that pan/baking sheet. The springform tin should sit in 2,5cm of hot water. Place everything in the middle of the oven and bake for about 55 minutes. After that time, reduce the temperature of the oven to 150°C (300°F) and continue baking for about 30 minutes. Test with a wooden skewer inserted in the center – if it comes out clean the cake is done. Be careful! Do not move the cake too much or it could collapse. Turn off the oven and leave the cake inside for another 15 minutes, then open the door of the oven slightly and wait another 15-20 minutes. Carefully remove the cake from the oven and let cool down completely inside the springform on a wire rack. When cooled place in the fridge for 2-3 hours. Carefully remove from the form and dust with confectioners‘ sugar before serving. The cake is very delicate, so use a warm knife for cutting slices.