3-Ingredient Souffle Cheesecake + Video
Happy holiday week, my friend! Christmas is upon us, and New Year is just around the corner. By now, I bet you’re all set for Christmas, right? All the presents are wrapped, cookies and sweets are baked, and the house is cleaned… Yes, yes and yes? If not, it’s ok too. We don’t do Christmas gifts in our family, so wrapping gifts is off of my list. Whew
Directions:
But I still need to bake more cookies (so many fun cookie recipes are out there to try!). And I totally need to clean the house.
Before the cleaning begins though, I wan to share with you this amazingly light and airy souffle cheesecake. This fluffy slice of cloud, my friend, is melt-in-your-mouth soft and ultra-light! I know both of the descriptions basically mean the same thing, but I had to point that out. It’s like biting into a cloud.
Ok, more realistically, it’s like eating a soufflé!
Ingredients:
Before the cleaning begins though, I wan to share with you this amazingly light and airy souffle cheesecake. This fluffy slice of cloud, my friend, is melt-in-your-mouth soft and ultra-light! I know both of the descriptions basically mean the same thing, but I had to point that out. It’s like biting into a cloud.
Ok, more realistically, it’s like eating a soufflé!
Ingredients:
- 5 large eggs, at room temperature
- 8oz (225gr) cream cheese, at room temperature
- 1 (14oz) can sweetened condensed milk (about 275ml)
Directions:
- Preheat the oven to 325°F (160°C). (If you watched the video, you may have noticed difference in oven temp. I made a mistake in the video. This cheesecake needs to be baked at 325°F.)
- You will need at least 2.5in (6cm) deep 8in (20sm) springform pan. Cut 3.5-inch (9cm)-wide long strip and 8-inch (20cm) round circle of parchment paper. Line the sides and the bottom of the springform pan with the prepare parchment paper. Set aside.
- Separate the egg whites and yolks.
- .....................................
