割れないスフレチーズケーキの作り方/How to make a soufflé cheesecake that won't break

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture with fewer calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar provides a lower glycemic index.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 320°F (160°C).

Line the bottom of a round cake pan with parchment paper and grease the sides.

In a mixing bowl, beat cream cheese until smooth and creamy.

Add granulated sugar to the cream cheese and mix until well combined.

In a separate bowl, separate the egg whites from the yolks.

Add the egg yolks to the cream cheese mixture along with lemon juice and vanilla extract, mixing until smooth.

Sift in the cake flour and cornstarch, and mix until just combined.

In another bowl, beat the egg whites until foamy, then gradually add sugar and continue beating until stiff peaks form.

Gently fold the egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.

Pour the batter into the prepared pan and smooth the top.

Place the pan in a larger baking dish filled with hot water to create a water bath.

Bake for 60-70 minutes or until the cheesecake is puffed and lightly golden on top.

Turn off the oven and leave the cheesecake inside for 10 minutes to cool gradually.

Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens