This fluffy baked cheesecake is light yet creamy, with just the right amount of sweetness. Unlike dense cheesecakes, this one has a delicate texture, thanks to whipped egg whites that give it a soufflé-like fluffiness. Baked in an oval baking tin, this cheesecake is not only beautiful but also perfect for sharing.
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Whether you’re making it for a family gathering, a cosy dessert night, or a special occasion, this recipe will impress everyone. The subtle vanilla flavour, combined with a slight tang from the cream cheese, creates a balanced and delightful treat. Preheat your oven to 150°C (300°F).
Lightly grease the oval baking tin with butter and line it with parchment paper. The paper should be slightly taller than the tin’s edges to prevent overflow. Prepare a larger baking pan that can hold the oval tin for a water bath. In a heatproof bowl, add cream cheese, milk, and butter.
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Ezoic
Place the bowl over a pot of simmering water (double boiler method) and stir until everything melts into a smooth mixture. Remove from heat and let it cool slightly. In another bowl, whisk egg yolks until smooth, then gradually add them to the cream cheese mixture.
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