Description
A light and fluffy dessert that combines the richness of traditional cheesecake with a mousse-like quality.
Ingredients
- 200g cream cheese
- 50g unsalted butter
- 120ml milk
- 6 large eggs
- 100g granulated sugar
- 60g all-purpose flour
- 20g cornstarch
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 320°F (160°C) and prepare a 9-inch round cake pan with parchment paper.
- Combine cream cheese and butter in a mixing bowl, and mix until smooth. Add milk and mix well.
- Sift in flour and cornstarch, then add vanilla extract and mix until combined.
- Separate the eggs, placing the whites in one bowl and the yolks into the mixture.
- Beat the egg whites with a pinch of salt until frothy, gradually add sugar and beat until stiff peaks form.
- Fold the egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
- Pour the batter into the prepared pan and smooth the top.
- Place the cake pan in a larger baking dish filled with hot water (water bath) and bake for 60-70 minutes, until the edges are set and the center is slightly wobbly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes.
- Remove from the oven and let it cool completely before serving.
Notes
Serve chilled for the best texture. Experiment with different flavors by adding citrus zest or extract.
