RecipeRooster

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Ingredients
325F, 10 inch springform pan
1) 390 g cream cheese
1) 78 g unsalted butter
1) 156g 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). Strain to get a smooth texture. 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, 8x3 or 9x2 inch cake pan
1) 250 g cream cheese
1) 60 g unsalted butter
1) 100g whole milk
2) 53 g all-purpose flour
2) 27 g cornstarch
2) ¼ tsp. salt
3) 6 egg yolks
3) 70 g granulated sugar
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 granulated sugar

This version is so much better. It is so soft. Pictured here is using a 9x3 inch cake pan.

Double boiler combine (1) heat on low until melted. Strain mixture to get a smooth texture.

Combine (2), sift 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. Tap pan on the counter to release air bubbles.

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.


Used the recipe above and used 9x3 inch pan, no leftover batter but the cake top doesn't brown very much.

Made the recipe again and used 9x2 inch pan, the cake top browns.

Ingredients
390F, 9x3 inch cake pan
1) 318 g cream cheese
1) 76 g unsalted butter
1) 127g whole milk
2) 67 g all-purpose flour
2) 34 g cornstarch
2) ¼+⅛ tsp. (2.85g) salt
3) 8 egg yolks
3) 89 g granulated sugar
3) 20g lemon juice
3) 2½ tsp. (4g) lemon zest
4) 8 egg whites
4) ¼+⅛ tsp. (1.52g) cream of tartar
5) 89 g granulated sugar

Double boiler combine (1) heat on low until melted. Strain to get a smooth texture.

Combine (2), sift 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. Fill to 1/2" from the rim, discard and leftover batter. Tap cake pan on the counter to release air bubbles.

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.