Souffle Cheesecake
This Gluten-Free cheesecake is easy to make. Not overly sweet and is light.
Ingredients
- 170 g of cream cheese
- 50 g of butter
- 65 ml of milk
- 4 yolks
- 40 g Gluten-Free flour
- 13 g of corn starch
- 4 egg whites
- 1/2 tsp cream of tartar
- 80 g of sugar
Instructions
- Preheat your oven to 250F
- Butter your 6 or 7-inch cake mold or springform. If you are using spring form, cover the bottom in aluminum foil to protect from water leaking inside. Cut parchment paper and put it inside your buttered cake pan.
- Get a ready deep pan with a towel on the bottom. You can start boiling water and make sure it is hot when you will need it for the baking water bath.
- In a double boiler, melt and whisk together milk, cream cheese, and butter into a smooth sauce. Once all silky smooth, take off the heat. Let cool for 5-10 min to take the hot edge off. That way, egg yolks won't get cooked.
- Add one egg yolk at a time and whisk well.
- Whisk in your flour and starch till no lumps are visible.
- In a separate bowl, start whisking your egg whites, add cream of tartar. Your egg whites have to have very stiff peaks.
- Add egg whites in thirds into your cream cheese base very gently to not deflate your egg whites.
- Transfer into your cake pan and put into a deep pan with a towel, and fill with hot water about 1/3 high.
- Bake for 60 minutes at 250F. After 60 minutes change your temperature to 300F and set your timer for 15 minutes. (15 minutes includes warming up the oven) I personally do not open my oven for this whole time.
- When done baking, while still hot, crack the door open and let it sit in the oven for about 45 min.
- Once you pull the cheesecake out of the oven, unmold it from the cake fan/springform, set it on a plate, and let it cool down.