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1
Butter the mold (not listed), and line snugly with parchment paper.
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2
Separate the egg yolks and whites, and put egg whites in the refrigerator.
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3
Sift the flour.
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4
Microwave the cream cheese for 2~3 minutes (200W) to make a soft paste (mix a couple times while microwaving).
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5
Preheat the oven to 180C.
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6
Add sugar into the bowl from Step 3, and stir well.
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7
Then, add egg yolks, heavy cream, lemon juice, and cake flour in this order, and mix well after adding each ingredient.
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8
In another bowl, whip egg whites with a handheld mixer until a peak forms.
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9
Add the meringue into the bowl from Step 4 in 2 separate batches, and fold with a rubber spatula.
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10
Put the batter into the mold, and flatten the surface.
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11
Place the mold onto the tart mold, put on a baking sheet and into the oven.
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12
Pour boiling water onto the baking sheet so it covers the entire sheet.
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13
Bake in water bath for about 60 minutes.
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14
It is done when a skewer comes out clean.
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15
Cool on a cooling rack.
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16
After cooled, leave it in the mold and move it to the refrigerator.
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17
Remove it from the mold and peel the parchment paper when cooled throughly.
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18
If you are using 200 g of cream cheese, use ingredient measurement that is in the parentheses.
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19
When you are baking in a water bath in Step 7, cover with aluminum foil if the color seems to get darker than desired.
