Ingredients

The following ingredients have 8 Servings
  • 5 eggs (whites and yolks separated)
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1-8 ounce package cream cheese
  • 1 tablespoon lemon juice
  • 4 tablespoons flour
  • 2 tablespoons corn starch
  • 4 tablespoons butter
  • 3 tablespoons milk
  • 1/4 teaspoon salt

Instruction

  • Preheat the oven to 325F degrees.
  • In a medium sized saucepan, melt the cream cheese, butter and milk over medium-low heat. Stir often to ensure the mixture doesn't burn.
  • Beat the egg yolks in a separate small bowl.
  • Remove the cream cheese mixture from the heat and pour a very small amount in the bowl (about 3 tablespoons) with the egg yolks, whisking continuously.
  • Pour another small amount in (about 3-4 tablespoons) while whisking continuously.
  • Pour the cream cheese mixture in a bowl and whisk the tempered egg yolk and lemon juice in. Be sure to whisk continuously.
  • Combine the flour, cornstarch and salt in a small bowl and mix to combine.
  • Gently fold the flour mixture into the cream cheese mixture, being careful not to over-mix.
  • In a separate bowl, use a mixer (either a hand mixer or a counter top mixer), to beat the egg whites until the become frothy and bubbly, about 2 minutes.
  • Add the cream of tartar and beat for 1 minute.
  • Add the sugar, 1/8 cup at a time, beating until the mixture is smooth (not grainy), between each 1/8 cup.
  • Continue beating the mixture until soft peaks form.
  • Fold 1/3 of the egg whites mixture into the cream mixture, being careful not to over-mix and deflate the egg whites.
  • Fold another 1/3 of the egg whites in, then the last 1/3 of the egg whites, always being careful to fold gently and not over-mix.
  • Wrap foil around the bottom 2 inches of a 8-9" greased springform pan.
  • Pour the mixture into the springform pan.
  • Fill a large baking dish or pan with 1 inch of water. Place the springform pan into the baking dish.
  • Bake on the bottom rack of the oven for 60-70 minutes, or until a toothpick comes out clean.
  • Turn off the heat and leave the cheesecake in the oven with the door cracked open for an hour.
  • Remove from the oven and let cool fully on the counter. Remove it from the springform pan and serve immediately, or refrigerate overnight.
  • Slice and serve with fresh berries, lemon curd, whipped cream and/or powdered sugar.