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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.