Description
A light and fluffy cheesecake made only with cream cheese and eggs, perfect for a quick dessert.
Ingredients
- 8 ounces cream cheese (full fat)
- 4 large eggs, separated
Instructions
- Prep the pan and oven. Heat your oven to 320°F and line the bottom of a 6 or 7 inch round pan with parchment. Lightly grease the sides.
- Warm the cream cheese. Let it sit at room temp for 30 minutes or microwave for about 15 seconds until soft.
- Separate the eggs into yolks and whites.
- Mix cream cheese and yolks together until creamy and lump free.
- Whip the egg whites until soft peaks form.
- Fold a third of the whipped whites into the cream cheese mixture, then gently fold in the rest.
- Bake the batter in a water bath for 35 to 45 minutes until lightly golden and jiggly in the center.
- Cool slowly by turning off the oven, cracking the door, and letting it sit for 10 minutes, then cool for another 20 minutes before removing from the pan.
Notes
For added flavor, you can mix in lemon zest, cocoa powder, or matcha. Always use a water bath to prevent cracks.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese