4-Ingredient Lemon Souffle Cheesecake


INGREDIENTSJuice of 1 lemonZest of 1 lemon5 large eggs, at room temperature8 oz cream cheese, at room temperature1 (14 oz) can sweetened condensed milkPowdered sugar, for dusting (optional)

PREPARATIONPreheat oven to 325°F. Cut a circle of parchment paper to line the bottom of an 8-inch springform pan and a 3.5-inch strip to line the sides. Line pan and set aside.Separate the egg whites and yolks into separate bowls. Set aside.In a large mixing bowl, beat the cream cheese with an electric mixer until smooth, about 2 minutes. Add condensed milk and beat one minute more.Add egg yolks, lemon zest, and lemon juice and beat until well combined, about 2 more minutes.In a separate bowl, beat the egg whites until stiff peaks form.Fold half of the egg whites into the cream cheese mixture. Add remaining egg whites and gently fold until no white streaks remain.Transfer batter to prepared springform pan and gently tap on counter to release any air bubbles.Place an empty baking pan on lower rack of oven and pour in 2 cups of boiling water. Place cheesecake on middle rack above the pan with water.Bake 45 minutes. Turn off oven and let cake cool in oven for 30 minutes.Remove sides of springform pan and gently remove parchment paper. Let cool completely and chill until ready to serve.Dust with powdered sugar, if desired, and enjoy!

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