1. Prepare the pan
Cut parchment paper to fit. Cut out one circle for the base and two strips for the sides. Line the springform pan completely.
2. Preheat the oven
Preheat the oven to 180 °C top/bottom heat.
3. Separate the eggs
Carefully separate the eggs, making sure no egg yolk gets into the egg whites.
4. Mix the cream cheese base
Add the egg yolks, vanilla sugar, vanilla extract, and lemon juice to the cream cheese and mix until smooth.
5. Add flour and milk
Add KOMEKO KUCHENGLÜCK and mix until smooth. Stir in the milk until a homogeneous batter forms.
6. Make the meringue
Beat the egg whites until stiff, gradually adding the sugar.
7. Fold in
Gently fold the beaten egg whites into the cream cheese mixture in batches, being careful not to overmix.
8. Fill the pan
Pour the batter into the prepared pan, smooth the surface, and gently tap the pan several times on the counter to release air bubbles.
9. Bake in a water bath
Place the springform pan into a deep baking tray and fill the tray with hot water to about 2 cm high. First bake at 200 °C top heat only for approx. 15 minutes.
10. Reduce the temperature
Lower the temperature to 180 °C top/bottom heat and bake for another 30 minutes. Then reduce to 150 °C and bake for an additional 10 minutes.
11. Rest in the oven
Turn off the oven and let the cake rest inside the closed oven for 1 hour.
12. Cool completely
Remove, chill completely in the refrigerator, and carefully release from the pan.