Makes 1 (8- or 9-inch) cake
Prep Time 15 minutes, plus chilling time
Baking Time 1 hour 15 minutes
Ingredients:
1 (8-ounce) pack cream cheese, cubed, at room temperature
1/4 cup fresh milk
1/4 cup butter, cubed, at room temperature
1/2 cup sugar, divided
1/4 cup all-purpose flour
1 teaspoon baking powder
5 large eggs, separated
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1 Preheat oven to 325°F. Line the bottom and sides of an 8- or 9-inch round pan with parchment paper.
2 In a double boiler, melt cream cheese, milk, and butter until smooth.
3 Add 1/4 cup sugar, flour, baking powder, egg yolks, lemon juice, and vanilla extract; mix until well combined. Set aside and let cool.
4 In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with cream of tartar. Add remaining sugar gradually. Whip until soft peaks form.
5 Fold in 1/3 of the whipped egg whites into the cream cheese mixture, then fold in the remaining egg whites. Do this gently and gradually to prevent the whipped egg whites from deflating.
6 Pour mixture into the prepared pan. Place pan in a large rectangular baking pan with 2- to 3-inch-high sides. Pour hot water into the outer pan until halfway full. Bake in the preheated oven for 1 hour and 15 minutes or until top is browned and cake looks set. Turn off heat.
7 Let cool inside oven until almost at room temperature. Chill overnight or at least 4 hours before serving.
