Description
A light, airy, and cloudlike cheesecake that melts in your mouth with every bite. This fluffy cheesecake combines the richness of cream cheese with a delicate soufflé-like texture, making it both elegant and comforting.
Ingredients
- Cream Cheese: 250 g (8 oz)
- Butter: 50 g (3 ½ tbsp)
- Milk: 100 ml (⅓ cup + 1 tbsp)
- Cake Flour: 60 g (½ cup)
- Cornstarch: 20 g (2 tbsp)
- Egg Yolks: 6
- Egg Whites: 6
- Sugar: 140 g (⅔ cup)
- Vanilla Extract: 1 tsp
- Lemon Juice: 1 tsp
Instructions
- Preheat Your Equipment: Set your oven to 320°F (160°C). Prepare a springform pan lined with parchment paper, and wrap the bottom with foil to prevent water leaks.
- Combine Ingredients: Melt cream cheese, butter, and milk together until smooth. Stir in egg yolks, flour, cornstarch, and vanilla extract.
- Prepare Your Cooking Vessel: Beat egg whites with lemon juice until foamy, then slowly add sugar and whip to stiff, glossy peaks.
- Assemble the Dish: Fold the meringue gently into the cream cheese mixture in three additions, keeping as much air as possible.
- Cook to Perfection: Pour batter into the pan. Place the pan into a larger tray filled with hot water and bake for 60 minutes.
- Finishing Touches: Turn off oven, leave cheesecake inside with door ajar for 15 minutes to prevent collapse.
- Serve and Enjoy: Cool completely, dust with powdered sugar, or top with fresh fruit before slicing.
Notes
- Always use room temperature ingredients for the best results.
- Do not overmix the batter after adding egg whites to keep the cake fluffy.
- A water bath is essential for even baking and preventing cracks.
- Let the cake cool gradually to avoid shrinkage.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 17 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: fluffy cheesecake, japanese cheesecake, cotton cheesecake, light cheesecake, souffle cheesecake