Description
A light and airy dessert that combines creamy richness with delicate fluffiness, perfect for any occasion.
Ingredients
- 6 large eggs (separated)
- 8 ounces cream cheese (preferably softened)
- ¼ cup heavy cream (or full fat milk)
- 4 tablespoons unsalted butter (cut into smaller pieces)
- ½ cup cake flour (fluffed, spooned, and leveled)
- 1 tablespoon lemon zest (optional)
- 1½ teaspoons vanilla extract (optional)
- ⅓ cup granulated sugar
- 2 teaspoons lemon juice (about ⅓ of a lemon)
- Powdered sugar (for dusting)
- Apricot jam (for glazing, slightly warmed)
- Berries (for serving)
- Sweetened whipped cream (for serving)
Instructions
- Prepare your equipment and preheat the oven to 325°F (160°C).
- Separate the egg yolks and whites into different bowls.
- Combine the softened cream cheese, heavy cream, and butter in a mixing bowl. Mix until smooth and creamy.
- Add the egg yolks, vanilla extract, lemon zest, and lemon juice into the mixture. Beat until well combined.
- Gradually add the cake flour, mixing until smooth.
- Whip the egg whites in another bowl until frothy. Gradually add the granulated sugar, continuing to whip until stiff peaks form.
- Fold the meringue into the cream cheese batter gently, being careful not to deflate it.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for about 30-35 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cheesecake cool in the pan for 10 minutes. Carefully remove the cake from the pan and cool completely on a wire rack.
- Dust with powdered sugar, glaze with apricot jam, and serve with fresh berries and sweetened whipped cream.
Notes
For best results, allow your cream cheese and butter to soften at room temperature. Whip egg whites in a grease-free bowl for better volume.
