140g/5 oz. fine granulated sugar 6 egg whites 6 egg yolks 1/4 teaspoon cream of tartar 50g/2 oz. unsalted butter 250g/9 oz. cream cheese 100 ml/3 fluid oz. fresh milk 1 tablespoon lemon juice 60g/2 oz. cake flour /superfine flour 20g/1 oz. cornflour (cornstarch) 1/4 teaspoon salt
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.
2. Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form. (Click on the link to see image of how the meringue should look.)
3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).