Ingredients
- 10 oz Cream Cheese
- 1/2 Cup Milk
- 4 Tbsp Butter
- 1 Tbsp Vanilla
- 7 Large Eggs
- 1 Tbsp Lemon Juice
- 2/3 Cup Flour
- 1/4 Cup Corn Starch
- 1/4 Tsp Cream Of Tarter
- 1 Cup Sugar
- Pinch Of Salt
Instructions
- Preheat the oven to 300 degrees F.
- Grease 9-inch cake pan springform pan or deep dish tart pan.
- In a small saucepan over medium heat, heat cream cheese, milk, and butter. Stir until smooth and well blended. Remove from heat and allow to slightly cool.
- In a large mixing bowl, whisk together egg yolks, lemon juice, and vanilla. Mix until fully blended.
- Mix in the cooled cream cheese mixture (which can not be hot or will cook eggs) into the egg yolk mixture. Mix until fully combined.
- Now add the cornstarch, salt, and flour to the mix. Mix until fully combined.
- In another large mixing bowl beat egg whites and cream of tartar until soft peaks form. Then slowly add in the sugar and beat on high until stiff peaks form.
- Carefully fold the yolk mixture into the whites mixture. You want to do a little at a time and be gentle folding (not stirring) as you want those whites to stay as fluffy as you can keep them.
- Carefully add the mixture into the prepared pan.
- Place the filled pan into a water bath and put it in the middle of the oven. Bake at 300 degrees F for 30 minutes.
- After 30 minutes, reduce heat to 250 degrees F and bake for another hour and fifteen minutes. When done it should be lightly golden brown, doubled in size, and still slightly jiggly in the middle.
- Turn off the oven, remove it from the hot water bath and allow it to cool in the oven with the door cracked. After mostly cooled you can remove it from the oven and place it on the counter to cool the rest of the way.
- When cool to the touch, remove from the pan and store in the fridge.
- Dust with powdered sugar before serving if you like.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.