I have researched and tried several recipes before, but none were successful. However, this recipe proved itself in both taste and shape. The mold diameter is for 15 cm.
Ingredients
Method
- 1.Before starting, preheat the oven to 210°C and prepare the molds, as the batter must go straight into the oven once ready. Line the bottom and sides of the mold with parchment paper so the cake comes out easily.
- 2.Separate the egg whites from the yolks in advance. Cover the whites after separating so they don't dry out. All ingredients must be at room temperature.
- 3.Mix the cream cheese, butter, vanilla sugar, and milk over a double boiler. Then remove from the heat, add the egg yolks, and mix.
- 4.Sift in the flour and cornstarch, mix well, and place in the refrigerator for 10-15 minutes.
- 5.Add the granulated sugar and lemon juice to the egg whites and whip with a mixer. First, mix at high speed until foam forms, then switch to low speed. Whip until soft peaks form (the foam shouldn't fall when the bowl is inverted, and the peaks should bend slightly when the mixer is lifted).
- 6.Fold 1/3 of the meringue into the batter until homogeneous. Then add the remaining meringue and fold gently with a silicone spatula from bottom to top in one direction.
- 7.Pour the batter into the mold. Place the mold in a larger baking pan and pour boiling water into the larger pan (water bath).
- 8.Place on the middle rack of the preheated oven. The cheesecake must be baked in 2 stages: first at 200°C for 18-21 minutes (to brown the top), then at 110°C for 1 hour. Do not open the oven door while baking.
Notes
- Make sure the eggs are fresh and no impurities (water, egg yolk) get into the whites, otherwise they will not whip properly.
- Be especially careful when whipping the egg whites; if you whip them for too little or too long, the cake will not turn out right.
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