This mixing technique is a little unconventional, but heck, I’m game:
2 ounces (4 tablespoons) butter
8 ounces cream cheese
3 ounces (1/3 cup plus 1 tablespoon) milk
1 tablespoon lemon juice
6 egg yolks, room temperature
2 ounces (generous 1/2 cup) cake flour
1 ounce (1/4 cup) cornstarch
1/4 teaspoon salt
6 egg whites, room temperature
1/4 teaspoon cream of tartar
5.25 ounces (3/4 cup) granulated sugar
Preheat your oven to 325 and line an 8″ springform pan with parchment paper. Separate the eggs. Combine the cream cheese, butter and milk in a micorwave-safe bowl and using as many 10 second bursts on high as necessary, melt the cream cheese and butter until you have a homogenous mixture. Stir between each burst, using the residual heat to do most of the work. Allow the mixture to cool. Whisk together the flour, cornstarch and salt together, then whisk into the mixture. Whisk the egg yolks and lemon juice together, then whisk that into the cheese mixture. Lastly, in the bowl of a mixer fitted with a whip, whip the egg whites until they’re foamy. Add the cream of tartar and all of the sugar and whip the mixture to soft peaks. With the machine on low, add the cheese mixture and stir until combined.
Pour the mixture into the prepared pan, place the pan in a water bath, and bake for about 1 hour, until the cheesecake is puffed and well browned on top.