Ingredients

6 large eggs (separated, each about 50g with shell-on)

8 ounces cream cheese (preferably softened)

¼ cup heavy cream (or full fat milk)

4 tablespoons unsalted butter (cut into smaller pieces)

½ cup cake flour (fluffed, spooned, and leveled)

1 tablespoon lemon zest (about 1 lemon, optional)

1½ teaspoons vanilla extract (optional)

⅓ cup granulated sugar

2 teaspoons lemon juice (about ⅓ of a lemon)

Powdered sugar (for dusting)

Apricot jam (for glazing, slightly warmed)

Berries (for serving)

Sweetened whipped cream (for serving)

Instructions

Step 1: Preheat the oven to 300°F. Line the bottom of an 8 by 3 inch cake pan with a round piece of parchment paper. Prepare a 9 by 9 inch baking pan for a water bath by ensuring the cake pan fits inside.

Step 2: Bring a few inches of water to a simmer in a large saucepan or pot, then reduce the heat to low to maintain a gentle simmer.

Step 3: In a heatproof bowl set over the simmering water (without touching the water), combine the cream cheese, butter, and heavy cream. Whisk until smooth and well combined, then remove from heat.

Step 4: Add the egg yolks to the cream cheese mixture and mix well. Sift in the cake flour and whisk until no clumps remain. Add lemon zest and vanilla extract, then whisk to combine. Set aside to cool.

Step 5: Fill the 9 by 9 pan halfway with hot water and place it in the oven to preheat the water bath.

Step 6: In a clean bowl, whip the egg whites and lemon juice on medium-high speed until frothy. Gradually add granulated sugar a third at a time before soft peaks form. Continue whipping for 10 to 20 seconds, then reduce speed to medium and whip until medium-soft peaks form.

Step 7: Fold one-third of the meringue gently into the cream cheese batter until streak-free. Add the remaining meringue in two more folds, being careful not to deflate the mixture.

Step 8: Pour the batter into the prepared cake pan. Tap the pan firmly on the counter a couple of times to release large air bubbles.

Step 9: Place the cake pan into the preheated water bath and bake for 80 to 90 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

Step 10: Remove the cheesecake from the oven and dry the bottom of the cake pan. Let it cool on its side, rotating every 20 to 30 seconds to help release it from the pan.

Step 11: Flip the cheesecake out onto a plate, peel away the parchment paper, then flip the cake upright onto a serving plate. Allow to cool completely.

Step 12: Serve warm, at room temperature, or chilled. Dust with powdered sugar or glaze with warmed apricot jam. Accompany with fresh berries and sweetened whipped cream if desired.

Tips & Variations

Use full-fat dairy for a richer texture and flavor.

Work quickly when adding flour to avoid scrambling the egg yolks.

For a citrus twist, try adding orange zest instead of lemon zest.

Ensure your egg whites bowl is perfectly clean and dry for best meringue results.

If you don’t have cake flour, substitute with all-purpose flour minus 2 tablespoons per ½ cup, replaced with cornstarch.

FAQs

Can I use regular cream instead of heavy cream?

Yes, you can substitute full-fat milk or regular cream, but heavy cream will provide a richer, creamier texture.

Why is the cheesecake so fluffy?

The fluffy texture comes from folding whipped egg whites (meringue) into the batter, which incorporates air and lightens the cake compared to traditional dense cheesecakes.