Instructions:
Preheat Oven:
Preheat to 320°F (160°C).
Prepare Cream Cheese Mixture:
In a small pot over medium heat, whisk together butter, cream cheese, and milk until melted and smooth. Remove from heat and let cool slightly.
Mix Yolks:
In a large bowl, whisk egg yolks until smooth. Slowly drizzle in the cream cheese mixture, stirring until combined.
Sift in flour and cornstarch, whisk until lump-free.
Make Meringue:
In another large bowl, beat egg whites with a mixer until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
Combine Batter:
Fold ¼ of the meringue into the yolk mixture to lighten it. Gently fold in the remaining meringue until fully incorporated.
Prepare Pan:
Grease the bottom of a round cake pan and line with parchment on the bottom and sides. Pour in the batter, tapping to release air bubbles.
Water Bath:
Place the cake pan in a larger baking dish lined with 2 paper towels on the bottom. Fill with 1-inch (2 cm) of hot water.
Bake:
Bake at 320°F (160°C) for 25 minutes.
Reduce heat to 285°F (140°C) and bake for another 55 minutes, or until puffed and golden.
Cool & Serve:
Carefully remove the cake, invert onto your hand, and peel off the parchment. Dust with powdered sugar. Slice and serve warm with fresh strawberries if desired.
Pro Tips:
• Slowly cool the cake in the oven (door slightly ajar) to prevent shrinkage.
• For the most jiggly experience, serve warm.
• Don’t worry if the cake cracks—it’s still delicious!
Enjoy this soft, cloud-like cheesecake that melts in your mouth with every bite.
Instructions:
Preheat Oven:
Preheat to 320°F (160°C).
Prepare Cream Cheese Mixture:
In a small pot over medium heat, whisk together butter, cream cheese, and milk until melted and smooth. Remove from heat and let cool slightly.
Mix Yolks:
In a large bowl, whisk egg yolks until smooth. Slowly drizzle in the cream cheese mixture, stirring until combined.
Sift in flour and cornstarch, whisk until lump-free.
Make Meringue:
In another large bowl, beat egg whites with a mixer until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
Combine Batter:
Fold ¼ of the meringue into the yolk mixture to lighten it. Gently fold in the remaining meringue until fully incorporated.
Prepare Pan:
Grease the bottom of a round cake pan and line with parchment on the bottom and sides. Pour in the batter, tapping to release air bubbles.
Water Bath:
Place the cake pan in a larger baking dish lined with 2 paper towels on the bottom. Fill with 1-inch (2 cm) of hot water.
Bake:
Bake at 320°F (160°C) for 25 minutes.
Reduce heat to 285°F (140°C) and bake for another 55 minutes, or until puffed and golden.
Cool & Serve:
Carefully remove the cake, invert onto your hand, and peel off the parchment. Dust with powdered sugar. Slice and serve warm with fresh strawberries if desired.
Pro Tips:
• Slowly cool the cake in the oven (door slightly ajar) to prevent shrinkage.
• For the most jiggly experience, serve warm.
• Don’t worry if the cake cracks—it’s still delicious!
Enjoy this soft, cloud-like cheesecake that melts in your mouth with every bite.
