Level of Difficulty: Medium
- 1/2 cup of sugar
- 6 eggs
- Pinch of salt
- 1/2 stick of softened butter (50 g)
- 8 oz (250 g) of cream cheese
- 100 mL of milk
- 1 tsp of lemon juice
- 6 Tbsp of flour
- 2 Tbsp of corn starch
Pour a cup of boiling water into a pot. Set a bowl on top of that pot. In that bowl, mix butter, milk, and cheese until they form a smooth mixture.
Set it to the side to cool.
While it is cooling, beat the egg whites with salt until they are white, fluffy, and stiff. Add sugar little by little constantly mixing.
To the cooled cheese mixture add the egg yolks, flour, corn starch, and lemon juice. Mix everything.
Add the egg whites in gently mixing everything with a wooden spoon.
Place some parchment paper into a round cake pan. Make sure the parchment paper sticks out about an inch above the edge of the pan. Surround the pan with aluminum foil so that no water gets in a this will be baked in a water bath. Pour the batter into the pan. Place a large dish into the preheated over. Into that dish put the pan with the cheesecake and pour boiling water into the large dish. Pour about an inch deep of water.
Bake at 395 F (200 C) for 17 min. Then bake at 275 F (135 C) for 30 min.
After it is done baking, turn the oven off and leave it in the there for 30 min before taking it out.
Top it off with some confectioners sugar.
This cheesecake is the fluffiest cheesecake on earth! It is light, airy, almost like a cloud. The flavor is delicate and one of a kind. It is best served with some fresh fruit like strawberries.
My family has given it 5 stars and a day after I made it they asked me to make another one. The pickiest of eaters will like this dessert. A cheesecake like this one is very unique due to it’s texture. It is almost like a mousse. This kind of cheesecake is ideal for summer as it is light and not overly sweet.
While the process may seem complicated as you read it through, it really is not. As you make it, it will all make sense and it will not be hard, I promise.