I found this recipe while browsing pinterest, and was utterly amazed at how fluffy this cheesecake looked! I had been looking for a cheesecake recipe that wasn’t so dense. The first thing I had to tackle was the measurements! Since I don’t have a kitchen scale in my arsenal of gadgets, I had to convert the recipe from weight to volume. Needless to say, my measurements aren’t exactly the same as the original recipe, but pretty close! I now have “kitchen scale” on my wish list for upcoming holidays! (hint hint)
1 1/8 cup milk
6 tbsp butter
9 oz cream cheese (softened)
1/3 cup flour
1/4 cup corn starch
7 eggs (separated)
3/4 tsp cream of tartar
2/3 cup sugar
2 tsp vanilla
Over medium heat bring the milk and butter to a boil. Lower the heat and whisk in the cream cheese till smooth. Remove from the heat and transfer to a mixing bowl. Add in flour and corn starch and mix with an electric mixer. Because the heat will “cook” the flour, it will start to thicken. Then add the egg yolks and vanilla. Set aside and let it cool down a bit. In a separate bowl, whisk, room temperature, egg whites till soft peaks form. Then add sugar and cream of tartar and continue to whisk until stiff. Using a spatula, fold the whites egg and half the cream cheese mixture together. Then add the remaining and fold together, being careful not to over mix.
Pour cheese cream mixture into a spring form pan, lined on the outside with tin foil. (So that no water from the bath seeps its way into the cake!) Bake on the lowest rack, in a water bath*, at 300 degrees for 1 hour and 15 minutes.
Watch the water level while baking because a lot of it will steam off. Check the cake after about 30 minutes, to see if the top has started to brown. If so, make a tent with foil to loosely cover the top of the cheesecake. (This will slow the browning process, but will allow the rest of the cake to continue to bake)
Remove and allow to cool on a wire rack at room temperature. As the cake cools, it will shrink a little. Once its cool, chill in the refrigerator for at least 2 hours before cutting or serving.
waterbath*– Place the cake on a roasting pan and pour boiling water into the pan to reach almost halfway up the cake. Lots of custards use this method of baking because it helps to bake evenly and helps prevent cracks.