Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 2 tbsp melted butter
- 3 large eggs, separated
- 1/4 cup all-purpose flour
- 1/4 tsp salt
Instructions
- Preheat your oven to 300°F (150°C). Line a springform pan with parchment paper.
- In a mixing bowl, combine softened cream cheese and 1/4 cup of sugar, whisking until smooth.
- Add the milk and melted butter, mixing well. Incorporate egg yolks one at a time until the mixture resembles a thick pancake batter.
- In a separate bowl, whisk egg whites with remaining sugar until soft peaks form.
- Gently fold a third of the meringue into the cream cheese batter, then gradually fold in the remaining meringue until no streaks remain.
- Pour the batter into the lined springform pan. Place the springform pan in a larger tray filled with hot water, creating a water bath.
- Bake for 60-70 minutes or until the top is lightly golden. Tent with foil if it darkens too quickly.
- Once baked, turn off the oven, crack the door, and let the cake cool inside for an hour to prevent deflation.
- Remove from the oven, let cool completely before removing from the pan.
- Serve and enjoy the fluffy texture with your favorite toppings.
Notes
Use room temperature ingredients for a smoother batter. Be patient while folding meringue to maintain the fluffiness of the cheesecake.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg