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Mix the Egg Yolks
In a separate bowl, beat the egg yolks and granulated sugar together until the mixture becomes pale and creamy.
Add the lemon juice and mix well. Gradually sift in the flour and cornstarch, mixing until smooth.
Combine the egg yolk mixture with the cooled cream cheese mixture, stirring gently until fully incorporated.
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Whip the Egg Whites
In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
Gradually add sugar and continue to beat until the meringue is glossy and firm.
Fold the Meringue
Instructions:
Gently fold the meringue into the cream cheese mixture in three additions, being careful not to deflate the batter.
Use a spatula to incorporate the meringue gently to maintain the airy texture.
Bake the Cheesecake
Pour the batter into the prepared cake pan and smooth the top.
Place the cake pan in a larger roasting pan, and pour hot water into the outer pan to create a water bath.
Bake the cheesecake in the preheated oven for 45-55 minutes, or until the top is golden and a skewer inserted comes out clean.
Cool and Serve
Turn off the oven and leave the cheesecake inside for 1 hour with the oven door slightly ajar.
Then remove the cheesecake from the oven, let it cool to room temperature, and refrigerate for at least 4 hours or overnight before serving.
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