- at a time.
- Beat until stiff peaks form – the meringue should be glossy and hold its shape.
Step 4: Fold Gently
- Gently fold the meringue into the cream cheese batter in3 additions, using a spatula. Be careful not to deflate the batter.
Step 5: Bake in Water Bath
- Pour the batter into the prepared cake pan.
- Tap the pan lightly to release air bubbles.
- Place the cake pan in the larger pan and addhot water(about 1 inch deep) for the water bath.
- Bake for25 minutes at 320°F (160°
