Ingredients:
1/2 cup cream cheese (about 120g), softened
1/4 cup unsalted butter (about 60g), softened
1/2 cup whole milk (about 120ml)
1/2 tsp vanilla extract
1/2 cup all-purpose flour (about 60g), sifted
1/4 cup cornstarch (about 30g), sifted
5 large eggs, separated
1/4 tsp cream of tartar
1/2 cup granulated sugar (about 100g)
Instructions:
1. Prepare the pan:
Preheat your oven to 320°F (160°C). Line the bottom and sides of a 7-inch (18 cm) round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking. This is important for water bath baking.
2. Melt the cream cheese and butter:
In a heatproof bowl, combine the cream cheese, butter, and milk. Set the bowl over a pot of simmering water (double boiler method) and stir until smooth and melted. Remove from heat, then add the vanilla extract. Let this mixture cool to room temperature.
3. Mix the dry ingredients:
In a separate bowl, sift the flour and cornstarch together to remove any lumps. Set aside.
4. Prepare egg yolks:
In another bowl, whisk the egg yolks lightly, then add the cooled cream cheese mixture to them. Gradually stir in the sifted dry ingredients and mix until smooth. Set this mixture aside.
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