This fluffy, airy soufflé cheesecake is made with sliced cheese — no cream cheese needed! It's light, jiggly, and super budget-friendly. You're going to love how easy it is to make something this delicious!
Ingredients
4 servings- Sliced cheese (non-melting type)3 slices
- Milk120cc
- Eggs2
- Cake flour30g
- Sugar40g
- Lemon juice1 tbsp
Directions
75 min- 1
Place 120cc of milk and 3 slices of cheese in a small saucepan. Heat over low to medium heat until just before boiling. Once the cheese has melted, stir well with a wooden spatula.
- 2
Separate 2 eggs into yolks and whites. Place the egg whites in a bowl, add half the sugar (20g), and beat until stiff peaks form to make a firm meringue.
- 3
In a separate bowl, combine the egg yolks and the remaining 20g of sugar, and mix well with a whisk. Add the warm cheese mixture and stir to combine.
- 4
Sift in 30g of cake flour and mix well with the whisk. Add 1 tbsp of lemon juice and mix until fully incorporated.
- 5
Add one-third of the meringue to the batter and mix with the whisk. Then add the remaining meringue and gently fold in with a rubber spatula.
- 6
Pour the batter into a cake pan lined with parchment paper and smooth the surface.
- 7
Pour hot water into the oven's baking tray and bake in a water bath in an oven preheated to 160°C for about 50 minutes. If the top starts to brown too quickly, cover with aluminum foil.
- 8
If your pan has a removable bottom, wrap the bottom with aluminum foil before baking to prevent water from seeping in.
Tips
Baking time may vary depending on your oven, so keep an eye on it and adjust as needed. Large (L) or medium (M) sized eggs are recommended. Small (S) sized eggs are too small and not ideal for this recipe.
Nutrition
Per serving- Calories130 kcal
- Protein6 g
- Fat4.5 g
- Carbs16.2 g
- Sodium0.3 g
This fluffy, airy soufflé cheesecake is made with sliced cheese — no cream cheese needed! It's light, jiggly, and super budget-friendly. You're going to love how easy it is to make something this delicious!
Ingredients
4 servings- Sliced cheese (non-melting type)3 slices
- Milk120cc
- Eggs2
- Cake flour30g
- Sugar40g
- Lemon juice1 tbsp
Directions
75 min- 1
Place 120cc of milk and 3 slices of cheese in a small saucepan. Heat over low to medium heat until just before boiling. Once the cheese has melted, stir well with a wooden spatula.
- 2
Separate 2 eggs into yolks and whites. Place the egg whites in a bowl, add half the sugar (20g), and beat until stiff peaks form to make a firm meringue.
- 3
In a separate bowl, combine the egg yolks and the remaining 20g of sugar, and mix well with a whisk. Add the warm cheese mixture and stir to combine.
- 4
Sift in 30g of cake flour and mix well with the whisk. Add 1 tbsp of lemon juice and mix until fully incorporated.
- 5
Add one-third of the meringue to the batter and mix with the whisk. Then add the remaining meringue and gently fold in with a rubber spatula.
- 6
Pour the batter into a cake pan lined with parchment paper and smooth the surface.
- 7
Pour hot water into the oven's baking tray and bake in a water bath in an oven preheated to 160°C for about 50 minutes. If the top starts to brown too quickly, cover with aluminum foil.
- 8
If your pan has a removable bottom, wrap the bottom with aluminum foil before baking to prevent water from seeping in.
Nutrition
Per serving- Calories130 kcal
- Protein6 g
- Fat4.5 g
- Carbs16.2 g
- Sodium0.3 g
Tips
Baking time may vary depending on your oven, so keep an eye on it and adjust as needed. Large (L) or medium (M) sized eggs are recommended. Small (S) sized eggs are too small and not ideal for this recipe.