Step 1: Preheat the oven to 320°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper. Don’t grease the sides this helps the cake rise evenly.
Step 2:Â In a saucepan over low heat, melt the cream cheese, butter, and heavy cream. Stir constantly until the mixture is completely smooth. Remove from heat and cool for 10 minutes.
Step 3:Â In a separate bowl, whisk the egg yolks with sugar until the mixture becomes pale and creamy. Gradually pour the cooled cream cheese mixture into the yolks, whisking continuously to avoid curdling.
Step 4:Â Sift in the flour and cornstarch. Add lemon zest and mix until the batter is velvety with no lumps.
Step 5: In a clean bowl, beat the egg whites to stiff peaks. Use a rubber spatula to gently fold the meringue into the batter in 3 parts. Don’t rush this step defines the cake’s signature fluffiness.
Step 6:Â Pour the final mixture into the prepared pan. Tap it gently on the counter to eliminate air pockets.
Step 7:Â Place the springform pan into a larger pan filled halfway with hot water. This water bath ensures even baking and prevents cracks.
Step 8: Bake for 60-70 minutes. You’re looking for a golden-brown top that jiggles slightly when nudged. The center should not be liquid.
Step 9:Â Turn off the oven and let the cake cool inside with the door slightly ajar. Gradual cooling prevents collapse. Once room temp, refrigerate at least 4 hours.
