8 Serves
64 Mins
8 g
18 g
26 g
Preheat your oven to 175°C and prepare a water bath by placing a large roasting pan on the bottom rack filled with hot water.
Ingredients, vitamins, and health benefits
Cream Cheese
Butter
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
105 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
182 mg / 1,250 mgPotassium
114 mg / 4,700 mgSodium
200 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
0 g / 28 gSugar
14 g / 50 gSaturated Fat
15 g / 20 gCholesterol
229 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
In a saucepan, melt the cream cheese and butter together over low heat until smooth, then whisk in the heavy cream.
Whisk the egg yolks into the cheese mixture, then sift in the flour and baking powder, stirring until just combined.
In a separate bowl, beat the egg whites with sugar and lemon juice using a hand mixer until soft peaks form.
Gently fold the meringue into the cheese batter in three additions to maintain volume, then pour into a prepared cake pan.
Place the cake pan into the water bath and bake for 30 minutes until the top is golden and the cake is set.
Heavy Cream
Egg
Flour
Baking Powder
Sugar
Lemon Juice
Vitamin A
218 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
105 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
182 mg / 1,250 mgPotassium
114 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
14 g / 50 gSaturated Fat
15 g / 20 gCholesterol
229 mg / 300 mgCaffeine
0 mgNet Carbs
1
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Italian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgAlcohol
0 g