This recipe yields a light and airy cheesecake with a delicate texture. It’s slightly tangy and perfect for any occasion.
Ingredients:
- For the Cheesecake:
- 200g cream cheese, softened
- 60g unsalted butter, melted and cooled
- 60g cake flour
- 60g granulated sugar
- 3 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1 tablespoon lemon juice
- For the Water Bath:
- Boiling water
Instructions:
- Prepare the Water Bath:
- Fill a roasting pan with about 1 inch of hot water. Set aside.
- Make the Batter:
- Combine Cream Cheese and Butter: In a large bowl, beat cream cheese with an electric mixer until smooth. Gradually add melted butter and beat until well combined.
- Add Dry Ingredients: Sift cake flour and sugar together. Add the dry ingredients to the cream cheese mixture and beat on low speed until just combined.
- Beat Egg Yolks: In a separate bowl, whisk egg yolks and lemon juice together. Gradually add the egg yolk mixture to the cream cheese mixture, beating on low speed until just combined.
- Beat Egg Whites: In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually increase speed to high and beat until stiff peaks form.
- Fold Egg Whites: Gently fold about 1/3 of the egg whites into the cream cheese mixture to lighten it. Gently fold in the remaining egg whites in two more additions until just combined. Be careful not to overmix.
- Bake:
- Pour the batter into a 6-inch springform pan lined with parchment paper.
- Place the springform pan in the roasting pan filled with hot water.
- Bake in a preheated oven at 300°F (150°C) for about 45-55 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour to cool slowly.
- Cool and Serve:
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once completely cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.