Directions:
- Preheat oven to 325 degrees.
- Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with greaseproof baking paper or parchment paper. Note: You don't want to use a springform pan unless it is water tight because this cake is baked in a water bath.
- Melt cream cheese, butter and milk over a double boiler.
- Cool the mixture.
- Fold in the flour, cornstarch, egg yolks, lemon juice and mix well.
- Whisk egg whites with cream of tartar until foamy.
- Add the sugar into the egg white mixture and whisk until soft peaks form.
- Add the egg white mixture to the cheese mixture.
- Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy.
- Pour mixture into prepared pan.
- Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 443 Kcal (1855 kJ) | ||
| Calories from fat | 239.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.61g | 41% | |
|---|---|---|---|
| Cholesterol | 231.08mg | 77% | |
| Sodium | 359.07mg | 15% | |
| Potassium | 233.13mg | 5% | |
| Total Carbs | 38.79g | 13% | |
| Sugars | 26.07g | 104% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 13.21g | 26% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.5mg | 9% | |
| Calcium | 91.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 239.47 Kcal (1003 kJ) | ||
| Calories from fat | 129.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.38g | 41% | |
|---|---|---|---|
| Cholesterol | 124.91mg | 77% | |
| Sodium | 194.1mg | 15% | |
| Potassium | 126.02mg | 5% | |
| Total Carbs | 20.97g | 13% | |
| Sugars | 14.09g | 104% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 7.14g | 26% | |
| Vitamin C | 0.5mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 9% | |
| Calcium | 49.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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