Directions:
1. Preheat oven to 325°F (160°C). Grease and line a square or round baking dish with parchment paper.
2. In a bowl, beat the egg yolks with half the sugar until pale and creamy. Add softened cream cheese, milk, flour, cornstarch, vanilla, and salt. Mix until smooth and lump-free.
3. In another bowl, beat the egg whites until foamy. Gradually add the remaining sugar and continue beating until stiff peaks form.
4. Gently fold the egg whites into the cream cheese mixture in three parts, being careful not to deflate the batter.
5. Pour the mixture into the prepared baking dish. Place the dish inside a larger pan filled with hot water (water bath).
6. Bake for 45–50 minutes, or until the top is golden brown and the cake has risen beautifully.
7. Turn off the oven, leave the door slightly open, and let the cake cool inside to prevent collapsing.
8. Chill in the refrigerator for 2–3 hours before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes + chilling
Kcal: 240 kcal | Servings: 8 slices
Tips & Serving Suggestions:
– Serve with fresh berries, fruit sauce, or a dusting of powdered sugar.
– Don’t skip the water bath — it keeps the cheesecake moist and prevents cracks.
– Fold egg whites gently to maintain the fluffy texture.
– Store leftovers covered in the fridge for up to 3 days.
Conclusion:
This fluffy baked cheesecake is the perfect balance of elegance and simplicity. With its cloud-like texture and lightly sweet flavor, it’s a dessert that feels indulgent yet light enough to enjoy any time of day. A true showstopper for any occasion!
