RecipeRooster

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Ingredients
325F, 10 inch springform pan
1) 390 g cream cheese
1) 78 g unsalted butter
1) 156 mL milk
2) 93.6g cake flour
2) 31.2 g cornstarch
2) ¼+⅛ tsp. salt
3) 9 egg yolks
3) 1½ tbsp. lemon juice
4) 9 egg whites
4) ¼ tsp. cream of tartar
5) 218.4 g white sugar

Double boiler combine (1). Cool mixture.

Combine (2) and set aside.

Transfer (1) into mixing bowl and fold (2) and (3). Mix well set aside.

In a mixing bowl whip (4) until foamy then gradually add sugar (5), whip until soft peaks form.

Pour batter into whites and use paddle and set to stir. Mix well.

Line bottom of the sprinform pan with parchment. Pour batter in. Wrap the outside bottom with foil.

Bake cheesecake in water bath for 1 hour 10 minutes at 325F.

Ingredients
390F, 9x3 inch cake pan
1) 250 g cream cheese
1) 60 g unsalted butter
1) 100 mL whole milk
2) 53 g all-purpose flour
2) 27 g cornstarch
2) ¼ tsp. salt
3) 6 egg yolks
3) 70 g white sugar, fine
3) 1 tbsp. (16g) lemon juice
3) 2 tsp. (3g) lemon zest
4) 6 egg whites
4) ¼ tsp. (1.2g) cream of tartar
5) 70 g white sugar, fine

This version is so much better. It is so soft.

Double boiler combine (1). Cool mixture.

Combine (2) and set aside.

Transfer (1) into mixing bowl and fold (2) and (3). Mix well set aside.

In a mixing bowl whip (4) until foamy then gradually add sugar (5), whip until soft peaks form.

Pour batter into whites and use paddle and set to stir. Mix well.

Line bottom pan with parchment and butter the sides. Pour batter in.

Bake cheesecake in water bath at 390F for 18 minutes.

Then turn heat down to 285F for 30 minutes.

Turn off heat and leave in the oven for 30 minutes.

Remove water bath and open oven door slightly for another 30 minutes to cool cake.

Refrigerate cooled cake.