CLOUD CHEESECAKE
Serves 1
Directions
- 1In a medium saucepan over medium heat, combine milk, butter, and cream cheese until smooth.
- 2In a medium saucepan over medium heat, combine milk, butter, and cream cheese until smooth.
- 3In a medium saucepan over medium heat, combine milk, butter, and cream cheese until smooth.
- 4Turn off the heat and mix in flour and egg yolks.
- 5Turn off the heat and mix in flour and egg yolks.
- 6Turn off the heat and mix in flour and egg yolks.
- 7In a large bowl, whip egg whites and sugar until stiff peaks form.
- 8In a large bowl, whip egg whites and sugar until stiff peaks form.
- 9In a large bowl, whip egg whites and sugar until stiff peaks form.
- 10Fold in both mixes.
- 11Fold in both mixes.
- 12Fold in both mixes.
- 13Pour the mixture into a 7-inch springform pan lined tall with parchment paper, which allows the cheesecake to grow like a soufflé.
- 14Pour the mixture into a 7-inch springform pan lined tall with parchment paper, which allows the cheesecake to grow like a soufflé.
- 15Pour the mixture into a 7-inch springform pan lined tall with parchment paper, which allows the cheesecake to grow like a soufflé.
- 16Place a pan with water in the bottom rack of the oven.
- 17Place a pan with water in the bottom rack of the oven.
- 18Place a pan with water in the bottom rack of the oven.
- 19Place the cheesecake in the middle rack of the oven.
- 20Place the cheesecake in the middle rack of the oven.
- 21Place the cheesecake in the middle rack of the oven.
- 22Bake at 350°F for 20 minutes.
- 23Bake at 350°F for 20 minutes.
- 24Bake at 350°F for 20 minutes.
- 25Lower the heat to 300°F and bake for an additional 40 minutes.
- 26Lower the heat to 300°F and bake for an additional 40 minutes.
- 27Lower the heat to 300°F and bake for an additional 40 minutes.
- 28Let cool completely at room temperature, then refrigerate for 8 hours before slicing.
- 29Let cool completely at room temperature, then refrigerate for 8 hours before slicing.
- 30Let cool completely at room temperature, then refrigerate for 8 hours before slicing.
Ingredients
- 8 oz cream cheese
- 8 oz cream cheese
- 8 oz cream cheese
- 5 egg yolks
- 5 egg yolks
- 5 egg yolks
- 5 egg whites
- 5 egg whites
- 5 egg whites
- 0.25 cup butter
- 0.25 cup butter
- 0.25 cup butter
- 0.5 cup milk
- 0.5 cup milk
- 0.5 cup milk
- 0.25 cup flour
- 0.25 cup flour
- 0.25 cup flour
- 2 tbsp cornstarch
- 2 tbsp cornstarch
- 2 tbsp cornstarch
- 0.75 cup sugar
- 0.75 cup sugar
- 0.75 cup sugar
Equipment
saucepanwhisklarge bowl7 inch springform panparchment paperoven
Tips
- Let it cool completely at room temperature, then refrigerate for 8 hours before slicing.