218 Comments

  1. Looks like you’re using a springform pan. Do you wrap the pan in foil to avoid water seeping through?

    1. Author

      Hi Chris,
      No, I did not use a springform pan. That is just a regular 8″ x 3″ cake pan. If you use a springform pan, definitely wrap it in foil to avoid seepage.

  2. I have a question I made the cheesecake
    The question is the 165g of sugar there is nothing written what to do with it like the rest of the instructions can you please explain or break it down easier For me

    My cheesecake did not come out like yours

    1. Author

      Hi Larry,
      Thanks for the message. The 165 g is divided as follows: 55 g (1/4 cup) mixed with the cream cheese mixture; 110 g (1/2 cup) whipped with the egg whites to make the meringue. See steps 5 and 6.

  3. You cake looks amazing. So the cake needs to be in water while baking? Or water needs to be in water bath, not touching the cake form? Since it doesn’t have exact explanation. Thank you dear.

    1. Author

      Hi Taisa,
      The cake batter is poured into your cake pan. Then place your cake pan into a deep dish. Carefully pour hot water into the larger dish taking care not to splash it into the cake batter. So your cake pan holding the cake batter is now surrounded by water. That is called a water bath.

  4. I have to say, this looks amazing and I can’t wait to try it. Love your crocheted laces!

  5. I really like your recipe, it was very good looking :D.
    May i ask you a question? At the end of baking, should we take out the water bath and leave the cake inside the oven for 30mins?
    Because i read so many recipes, and they always take out the water bath.
    Thanks ^^

    1. Author

      Hi, at the end of bake time, I just leave the cake as it is in the water bath in the oven for about 30 minutes.

  6. Hello! Your cake looks absolutely beautiful and I’m going to make it today.
    But I have some questions about the amount of each ingredient. Could you please confirm it?
    cream cheese 260g
    unsalted butter 57g
    milk 96g
    cake flour 88gr
    corn starch 28g (please confirm)
    1/4 teaspoon salt
    lemon juice 23g (please confirm)
    1/4 cream of tartar
    165g sugar (55g added to the cream cheese and 110g to make the meringue)

    Thank you very much for our help!
    Best regards from PORTUGAL

    1. Author

      Hi Maria,
      Yes, you got that right.

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