1 (not necessary if the bottom of cake mold does not come off)
Butter the mold (not listed), and line snugly with parchment paper.
Separate the egg yolks and whites, and put egg whites in the refrigerator. Sift the flour.
Microwave the cream cheese for 2~3 minutes (200W) to make a soft paste (mix a couple times while microwaving). Preheat the oven to 180°C.
Add sugar into the bowl from Step 3, and stir well. Then, add egg yolks, heavy cream, lemon juice, and cake flour in this order, and mix well after adding each ingredient.
In another bowl, whip egg whites with a handheld mixer until a peak forms. Add the meringue into the bowl from Step 4 in 2 separate batches, and fold with a rubber spatula.
Put the batter into the mold, and flatten the surface. Place the mold onto the tart mold, put on a baking sheet and into the oven. Pour boiling water onto the baking sheet so it covers the entire sheet.
Bake in water bath for about 60 minutes. It is done when a skewer comes out clean. Cool on a cooling rack.
After cooled, leave it in the mold and move it to the refrigerator. Remove it from the mold and peel the parchment paper when cooled throughly.
If you are using 200 g of cream cheese, use ingredient measurement that is in the parentheses.
When you are baking in a water bath in Step 7, cover with aluminum foil if the color seems to get darker than desired.
Story Behind this Recipe
I wanted to eat a fluffy cheesecake.
Please adjust the baking time according to your oven. The surface of the cake looks cracked right out of the oven, but it will not be noticeable after shrinking. For step 6, place the baking pan in the oven before you pour boiling water so you do not burn yourself. Be careful not to pour boiling water into the tart mold.