Directions
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Preheat the oven to 320°F (160°C) and prepare an 8-inch round cake pan lined with parchment paper. This step is crucial as it ensures that the cake will not stick, giving it a beautiful presentation.
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In a double boiler, melt the cream cheese and milk together until smooth. Stir occasionally to prevent the cream cheese from sticking to the sides. Once combined, remove from heat and gradually mix in the powdered sugar, creating a luscious filling.
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Add egg yolks one at a time, mixing well after each addition. This method gradually incorporates the yolks, ensuring a rich and creamy texture.
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Sift in the cake flour and corn starch, then mix until combined. Sifting helps to break up any clumps and ensures a smooth batter.
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In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. The tartar stabilizes the egg whites, giving them a tremendous volume that is essential for the cake’s lift.
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Gradually add in sugar and continue to beat until stiff peaks form. This step helps achieve the airy consistency that is characteristic of this cheesecake.
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Fold the egg whites into the cream cheese mixture gently until no white streaks remain. Be careful not to deflate the egg whites; this step is vital for the light texture of the cake.
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Pour the batter into the prepared pan and tap to release air bubbles. Gently shaking the pan will help the batter settle evenly.
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Bake in a water bath for about 50-60 minutes until golden and set. The water bath helps regulate the cake’s temperature, resulting in an even bake.
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Let cool in the pan for a bit before transferring to a wire rack. Cooling in the pan prevents the cake from collapsing as it sets.
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Chill in the refrigerator for a few hours before serving. Chilling enhances the flavors and helps the cheesecake firm up nicely.
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