Instructions
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Preheat the oven to 320°F (160°C). Line the bottom and sides of an 8-inch round pan with parchment paper. Wrap the outside of the pan with foil and prepare a hot water bath.
In a heatproof bowl over a double boiler, melt the cream cheese, butter, and milk together, stirring until smooth. Remove from heat and let cool slightly.
Whisk in the egg yolks one at a time, followed by vanilla extract and salt. Sift in the flour and cornstarch and mix until smooth.
In a separate bowl, beat the egg whites until foamy. Gradually add the remaining sugar and whip to soft, glossy peaks.
Gently fold the meringue into the cream cheese batter in three additions, being careful not to deflate the mixture.
Pour the batter into the prepared pan. Place the pan in a larger roasting pan and fill with hot water halfway up the sides. Bake for 70 minutes until set but still jiggly in the center.
Turn off the oven and leave the door slightly open for 15 minutes. Remove the cheesecake and cool completely before unmolding. Dust with powdered sugar before serving if desired.
Go to the next page to get the Amount Per Serving
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