This cheesecake is known for its incredibly light, airy, and cotton-soft texture. It’s a delightful dessert that’s less sweet than traditional cheesecakes and has a delicate, soufflé-like quality.
Ingredients:
- For the Cheesecake Batter:
- 250g Cream Cheese, softened
- 50g Unsalted Butter
- 100ml Milk (whole milk preferred)
- 6 Large Eggs, separated
- 100g Granulated Sugar
- 60g Cake Flour (or all-purpose flour)
- 20g Cornstarch
- 1/4 teaspoon Cream of Tartar
- 1 teaspoon Lemon Juice (optional, for brightness)
- Vanilla extract (optional)
Instructions:
- Prepare the Baking Pan:
- Preheat your oven to 320°F (160°C).
- Line the bottom and sides of a 8-inch or 9-inch round springform pan with parchment paper. Ensure the paper extends a few inches above the rim. This will help the cheesecake rise and prevent sticking.
- Wrap the outside of the springform pan completely with aluminum foil. This will create a water bath.
- Make the Cream Cheese Mixture:
- In a medium saucepan, combine the cream cheese, butter, and milk.
- Heat over low heat, stirring constantly, until the cream cheese and butter are completely melted and smooth. Remove from heat and let it cool slightly.
- Add the egg yolks one at a time, mixing well after each addition. Mix in the lemon juice and vanilla extract if using.
- Sift in the cake flour and cornstarch, and gently mix until just combined. Be careful not to overmix.
- Whip the Egg Whites:
- In a separate large bowl, using an electric mixer, beat the egg whites and cream of tartar until foamy.
- Gradually add the granulated sugar, a little at a time, while continuing to beat until stiff, glossy peaks form. Do not overbeat.
- Combine the Mixtures:
- Take a large spoonful of the whipped egg whites and gently fold it into the cream cheese mixture. This will lighten the batter.
- Gently fold the remaining egg whites into the cream cheese mixture in two or three additions. Be very careful not to deflate the egg whites. Use a spatula and fold gently until just combined.
- Bake the Cheesecake:
- Pour the batter into the prepared springform pan.
- Place the springform pan inside a larger baking pan. Fill the larger pan with hot water, reaching about 1-2 inches up the sides of the springform pan (creating a water bath).
- Bake for 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs.
- Turn off the oven, and slightly open the oven door. Let the cheesecake cool in the oven for about 30-60 minutes. This slow cooling prevents the cheesecake from collapsing.
- Remove the cheesecake from the oven and water bath, and let it cool completely at room temperature.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Serve:
- Carefully remove the cheesecake from the springform pan and peel off the parchment paper.
- Dust with powdered sugar, if desired.
- Slice and serve.
Tips for Success:
- Room Temperature Ingredients: Ensure your cream cheese, butter, and eggs are at room temperature for a smooth batter.
- Gentle Folding: Be very gentle when folding the egg whites into the batter to maintain the airy texture.
- Water Bath: The water bath is crucial for even cooking and preventing cracks.
- Slow Cooling: The slow cooling process in the oven is essential for preventing the cheesecake from deflating.
- Patience: This cheesecake requires patience, but the results are worth it!