Description

Enjoy this dessert which is part spongecake and part cheesecake. It's deliciously fluffy, creamy and slightly tart.

Ingredients

• 8 oz. cream cheese, at room temperature
• 1/2 c. milk
• 5 large eggs, at room temperature
• 1/4 t. cream of tartar
• 1/4 c. sugar + 1/4 c. sugar
• 1/4 c. butter, at room temperature
• 1 T. lemon juice
• 1/4 c. all-purpose flour
• 2 T. cornstarch

Steps

1. Line the bottom and sides of an 8 inch round springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely.
2. Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 315 degrees Fahrenheit.
3. Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.