Ingredients
Scale
- 14 oz. (400g) cream cheese, at room temperature
- 1/4 cup (50g) sugar
- 1/4 cup (60g) butter, at room temperature
- 6 large eggs, divided
- 7 oz. (200g) heavy cream, at room temperature
- 2 tsp. lemon juice
- 2/3 cup (80g) all-purpose flour
- 1/2 cup (100g) sugar
- confectioner’s sugar for dusting
Instructions
- Grease a 9 inch (23cm) springform tin and line with baking parchment. The baking parchment should go at least 2 inches (5cm) over the edge of the form, because the cake rises a lot. 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 getting into the form. Preheat the oven to 325˚F (160°C).
- Divide the eggs and place the egg whites in the fridge. In a large bowl mix the cream cheese and sugar (the 1/4 cup) on medium speed until combined. Add the butter in small pieces and mix unil well combined. Add the egg yolks and mix in, add the heavy cream and lemon juice and mix until the batter is smooth. Sift the flour into the bowl and mix well.
- In a second bowl mix the cold egg whites on medium speed until they foam up. Increase the speed and slowly (the 1/2 cup) add the sugar. Continue mixing on high speed for about 3-4 minutes until stiff peaks form. You should get a thick and glossy meringue – the volume should have doubled. Add about 1/3 of the meringue to the bowl with the cream cheese mixture and mix in. Add the remaining meringue and fold in carefully. Trasfer to the prepared springform and smooth out the top. Let drop on your counter once or twice to get air bubbles out of the batter.
- Place the springform in a larger baking pan and add boiling water to that pan – the springform should stand in 1 inch (2,5cm) of hot water. Place in the middle of the oven and bake for 55 minutes. Reduce the temperature of the oven to 300°F (150°C) 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 will 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 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 confectioner’s sugar before serving – the cake is very delicate, so use a warm knife for cutting slices.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10