- Average
- Average budget
Ingredients
- 300 g of cream cheese (softened)
- 3 tablespoon of butter (melted)
- 3 egg yolks
- 1 tablespoon + 1 teaspoon sugar
- Slightly less than 1 tbsp cornstarch
- 2/3 cup of milk
- 3 egg whites
- 1/4 cup + 1 teaspoon of sugar
Preparation
Step 1
Line your baking pan with parchment paper.
Step 2
Preheat the oven to 350 F. Put the egg whites into the freezer so it just begins to freeze around the edges.
Step 3
In a large bowl, add softened cream cheese and melted butter. Whisk well to combine.
Step 4
In another bowl, combine the egg yolks and 1 tablespoon of sugar. Sift in cornstarch.
Step 5
Heat the milk so it comes to a boil. Add it to the egg yolks and whisk until it thickens in a double boiler over boiling water. Add this mixture to the cream cheese and combine well.
Step 6
Add a small amount of the sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft peak forms.
Step 7
Add 1/4 of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine. Fill the cake pan and smooth the top.
Step 8
Put the cake pan in a water bath so it comes up to 1-1.5 cm of the cake pan. Bake for 15 minutes and then lower the temperature to 320 F and continue to bake for 25 minutes until the top turns slightly golden. Turn off the oven and leave the cake pan for another 40 minutes to an hour.
Step 9
Take the cake out of the water bath and place on a wire rack to cool completely. Refrigerate and chill completely before taking it out of the pan. It is best served the second day.