Ingredients

The following ingredients have 10 Servings
  • 8 ounces pack cream cheese (at room temperature, I use Philadelphia)
  • 4 tablespoons unsalted butter (at room temperature)
  • 1/4 cup 2% milk
  • 1/2 cup granulated sugar
  • 5 tablespoons all-purpose flour (sifted)
  • 4 large eggs (separated)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar

Instruction

  • Preheat oven to 325ºF.
  • Line a cake pan (8 or 9 inches round) with parchment paper, or lightly spray with oil.
  • Put cream cheese and butter in a bowl and beat until soft, using an electric mixer.
  • One by one, add the milk, 1/4 cup sugar, flour, egg yolk, lemon juice and vanilla extract. Mix thoroughly and set aside. Wash the heads of the electric mixer.
  • In a separate bowl, add egg whites and cream of tartar and mix with electric mixer. Slowly add the remaining 1/4 cup sugar and mix until peaks form.
  • Gently fold in egg white mixture into the cream cheese mixture. Do this slowly and do not over mix.
  • Pour mixture in the cake pan and place it on top of a square or rectangular baking pan or tray about 2 to 3 inches deep. Pour enough water into the square pan until half full.
  • Bake in the oven for about 1 hour and 10 minutes, or until the top of the cake is golden brown.
  • Turn the heat off and leave it in the oven until it reaches room temperature.
  • Refrigerate for at least an hour before serving.