This recipe yields a light and airy cheesecake with a delicate texture, often described as “cloud-like.”
Ingredients:
- For the Water Bath:
- Large roasting pan or deep baking dish
- Boiling water
- For the Cheesecake:
- 12 large eggs, separated
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
Instructions:
- Prepare the Water Bath:
- Fill the roasting pan with about 1 inch of boiling water.
- Set aside.
- Make the Batter:
- Whisk the Egg Yolks: In a large bowl, whisk the egg yolks with 3/4 cup of the granulated sugar until light and thick.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt.
- Combine Wet and Dry: Gradually whisk the dry ingredients into the egg yolk mixture until smooth and no lumps remain.
- Add Vanilla: Stir in the vanilla extract.
- Beat the Egg Whites:
- In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until foamy.
- Add the cream of tartar and the remaining 1/2 cup of sugar gradually, increasing the speed to high and beating until stiff peaks form.
- Fold in Egg Whites:
- Gently fold 1/3 of the beaten egg whites into the yolk mixture to lighten it.
- Gently fold in the remaining egg whites in two more additions until just combined and no streaks of egg white remain.
- Bake the Cheesecake:
- Pour the batter into a springform pan lined with parchment paper on the bottom.
- Place the springform pan in the prepared water bath.
- Bake in a preheated oven at 300°F (150°C) for about 60-75 minutes, or until the center is set but still slightly jiggly.
- Important: Avoid opening the oven door during the first 45 minutes of baking.
- Cool and Serve:
- Turn off the oven and leave the cheesecake to cool inside the oven with the door slightly ajar for about 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack before removing the springform pan.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.