When anyone says cheesecake we all think about the traditional one with the crunchy base, filled with soft cheese and fruit sauce on the top of it. Because we always meet this three-tiered form. But there’s one variation with only the cheese layer that many of us probably haven’t met yet and it’s our subject today! It’s so fluffy, so light that you won’t even notice where did it go after finishing it. Thanks to the no separate layers, it can be easily prepared and with all that cheese I believe it deserves its name more than the ‘traditional’ ones.
Preparation time: 15 minutes Cooking time: 55 minutes
- 250 grams of cream cheese
- 50 ml of milk
- 3 eggs
- 1/2 cup of flour
- 1/2 cup of sugar
- 2 tablespoons of lemon juice
- 1 packet of baking powder
Key point: Avoid mixing egg yolk and white while separating and pay attention to use a dry bowl while beating egg whites. After beating until they are solidified, add to the mixture gently without losing the foam. Instead of flour, you can also prepare your recipe using corn starch with the same amount or 1/2 teaspoon of cream of tartar instead of baking powder.
How To Make It?
- Whip the cream cheese and the milk with a mixer in a deep bowl.
- Separate the yolk and white of the eggs, add the yolk to the cream cheese and continue to whip.
- Add half of the sugar, flour or starch, baking powder and lemon juice while whipping with the mixer.
- Start beating egg whites in a separate bowl. Then gradually add the remaining sugar and beat until it thoroughly solidifies.
- Slowly pour the egg whites into the mixture with help from a spatula without losing its foam.
- Grease your springform pan with butter and pour the mixture into it.
- Place the pan on a deep tray and fill the tray with hot water until it reaches half of the pan.
- Bake in a preheated oven for 55 minutes at 180°C. Turn off the oven and leave the cake in the there for another 10 minutes and that’s it!