Microwave the cream cheese for 1 minute, then mix with the egg yolks.

Make a meringue by beating the egg whites with the sugar, then fold into the cream cheese mixture.

Pour the batter into a pan and bake in a water bath at 320°F (160°C) in a preheated oven for 30–40 minutes.

From Berry★: If you drop the cake onto the counter after baking like a regular cake, it will sink a lot, so be careful!

Reasons for sinking:
① When making the meringue, after whipping at high speed until stiff peaks form, do you mix at low speed for 2–3 minutes to refine the texture?

Hand-whisking gives the finest meringue, so you can use a whisk for the final low-speed mixing to finish it off nicely♪

② Are you over-mixing when combining the meringue and cream cheese? Even if you make a fine meringue, over-mixing will deflate it!

Stop mixing as soon as the batter becomes glossy (^O^)

③ Are you taking too long? Once the batter is ready, get it into the oven right away! Even a second counts! Don’t forget to preheat!

If the surface cracks:
① The meringue was over-whipped.

② The oven temperature is too high, so try lowering it by 10°C (about 20°F) next time!