Line the bottom of an 8-inch round pan with parchment paper and wrap the outside with foil (for a water bath).
Prepare the Cheese Base
In a heatproof bowl over simmering water (double boiler), melt cream cheese, butter, and milk together until smooth.
Remove from heat and let cool slightly.
Whisk in egg yolks, vanilla, and salt until combined.
Sift in cake flour and cornstarch; mix gently until smooth.
Make the Meringue
In a clean bowl, beat egg whites with cream of tartar until foamy.
Gradually add ¼ cup sugar, beating until soft, glossy peaks form — not stiff.
Combine Gently
Fold ⅓ of the meringue into the cream cheese mixture to lighten it.
Then gently fold in the rest in two additions until fully incorporated.
Be careful not to deflate the batter.
Bake in a Water Bath
Pour batter into the prepared pan.
Place the pan into a larger baking dish and pour hot water halfway up the sides.
Bake for 60–70 minutes, or until golden and set on top.
Turn off the oven and leave the cheesecake inside for 15 minutes with the door slightly open.
Cool Slowly
Remove from the oven and let cool completely before removing from the pan.
Dust with powdered sugar before serving.
💡 Tips:
Use room-temperature eggs and cream cheese for a smooth texture.
Don’t overbeat the egg whites — soft peaks help keep the cake fluffy.
Cooling gradually prevents cracks and collapse.
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