A yummilicious dessert that just melts in your mouth is the fluffy cheesecake. A much more lighter version of the New York cheesecake, this fluffy cheesecake get its softness from the whisked egg whites. Do try it at home.
- Cream Cheese 225 gms
- 5 Eggs
- 1 cup of granulated sugar
- 3 tablespoon of milk
- 50 gms butter
- 2/3rd cup of Flour
- 2/3rd cup of cornstarch
- A pinch of salt
Separate the egg whites and egg yolks. In a pot whisk the cream cheese with the egg yolks one by one. Add 1/2 cup of sugar to it and whisk again.
Add the butter in the warm milk in a bowl and mix it. Add it to the above batter and whisk well. Now add the flour , corn starch and pinch of salt in the batter as well. Whisk it.
Now whisk the egg whites to a stiff peak by adding the rest 1/2 cup of sugar at intervals.
Now fold the whites into the batter in batches by the help of a spatula.
Pour the batter in a spring form pan which has been greased by butter. Put the pan in a water bath and let the cake bake for about 50 mins at 160 degree C.
After switching off the oven, let the cake rest inside the oven for 1/2 an hour before it comes in contact with the normal room temperature (or else you’ll get cracks like below which was due to my eagerness :P).
Sprinkle some powdered sugar on top for garnishing and your fluffy cheesecake is ready to be served.