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👩🍳 Instructions:
1. Prep the pan:
Preheat your oven to 320°F (160°C).
Grease a 6-inch round cake pan (or similar size) and line the bottom and sides with parchment paper. This helps the cheesecake rise evenly.
2. Melt the cream cheese:
In a medium saucepan over low heat, melt the cream cheese and milk together until smooth. Stir constantly to avoid burning. Once melted, remove from heat and set aside to cool slightly.
3. Mix dry ingredients:
In a small bowl, whisk together the flour and cornstarch until well combined. Set aside.
4. Make the batter:
In a large bowl, beat the egg yolks and sugar until pale and fluffy (about 2-3 minutes).
Add the melted cream cheese mixture to the yolk-sugar mixture and whisk until smooth.
Sift in the flour and cornstarch mixture, then add the vanilla extract and lemon juice. Mix until fully incorporated.
5. Whip the egg whites:
In a separate bowl, beat the egg whites with cream of tartar (if using) until stiff peaks form. Be careful not to overwhip; the texture should be firm but still a little glossy.
6. Fold the egg whites into the batter:
Gently fold the beaten egg whites into the batter, working in batches. Do this slowly to maintain as much air as possible in the mixture.
7. Bake:
Pour the batter into the prepared pan. Tap the pan on the counter to remove any air bubbles.
Place the cake pan in a water bath (a larger pan with hot water in it). This helps keep the cheesecake moist and prevents cracking.
Bake in the preheated oven for 45-50 minutes. The top should be golden and slightly cracked, but the center should still be soft and jiggle when gently shaken.
8. Cool:
Let the cheesecake cool in the oven with the door slightly ajar for 10-15 minutes. Then remove from the oven and allow it to cool completely on a wire rack.
Refrigerate for at least 3 hours, preferably overnight, to let the texture settle.
9. Serve:
Dust the top with powdered sugar before serving, and enjoy the fluffy, melt-in-your-mouth cheesecake!
✨ Pro Tips for Success:
Room temperature ingredients: Make sure the cream cheese, eggs, and milk are all at room temperature to ensure a smooth batter.
Whip the egg whites well: The egg whites give the soufflé cheesecake its airy texture, so be sure they’re stiff but not overbeaten.
Water bath is key: Don’t skip this! The moisture from the water bath helps to prevent cracks and keeps the cake soft.
Cooling slowly: Let the cheesecake cool in the oven with the door cracked to avoid sudden temperature changes, which can cause the cake to collapse.
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