Wobbly, pillowy, and barely sweet — the fluffiest cheesecake you’ll ever meet.
Ingredients - 1/2 cup whole milk (120ml) - 1/4 cup unsalted butter (55g) - 1 cup full-fat cream cheese (226g) - 1/3 cup cake flour (40g) - 2 tbsp cornstarch (15g) - A Pinch of salt - 5 medium eggs (separate yolks and whites) - 2/3 cups fine sugar (75g)
Steps: 1️⃣ Prep the Pan & Oven - Line an 8-inch (20 cm) round pan with parchment. - Preheat oven to 150°C (300°F). - Fill a large baking pan with hot water (halfway).
2️⃣ Heat & Mix Base - Combine cream cheese, butter, and milk in a saucepan. Heat on low until smooth. Remove from heat. - Sift in flour, cornstarch, and salt. Mix until lump-free.
3️⃣ Add Egg Yolks - Stir in egg yolks one at a time, mixing well after each.
4️⃣ Whip the Whites - Beat egg whites on low, gradually adding sugar in small batches. Increase speed until soft peaks form.
Note: If your sugar is coarse, blend it briefly to make it superfine, then measure.
5️⃣ Fold & Bake - Gently fold whipped whites into the batter with a spatula until we’ll combined. Do NOT over mix. - Pour batter into pan. Bake in water bath: - 30 min (oven closed) - 20 min (door slightly open) - 20 min (oven closed again)
6️⃣ Check for Doneness - Aim for a golden top, soft jiggle in the center, and springy texture.
7️⃣ Once baked, gently flip the cheesecake onto a plate, then flip again.
