Ingredients
Scale
- 8 oz cream cheese (softened)
- 3 large eggs (room temperature)
- 1 cup cake flour
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter
- 1/2 cup whole milk
- 1 tbsp lemon juice or zest (optional)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 320°F (160°C) and prepare a springform pan by greasing and lining it, wrapping it with foil to avoid leaks.
- Melt cream cheese, milk, and butter together until smooth over simmering water, then let it cool.
- Mix in egg yolks, cake flour, lemon, and vanilla to the cooled mixture.
- Whip egg whites in a separate bowl until soft peaks form, then slowly add sugar until glossy.
- Fold the egg whites gently into the batter, ensuring to maintain airiness.
- Pour the batter into the prepared pan and set it in a water bath.
- Bake, keeping an eye on it to avoid burning; do not peek too soon.
- Once done, cool in the oven with the door slightly open to prevent collapse.
Notes
Make sure to use room temperature eggs and cake flour for best results. A water bath is essential for texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 115mg