A cheesecake like no other - very soft, light, and airy! You really do need to weigh the ingredients… so pull out those scales.

Ingredients:
3.6 oz (100g) cream cheese, softened
2 Tbsp (30g) sour cream
.8 oz (20g) butter, softened
3 egg yolks
.8 oz (20g) cake flour
7 Tbsp (100 mL) milk
1/2 tsp (2 mL) pure vanilla extract
3 egg whites
1.5 oz (40g) sugar


Method 1:
Preheat oven to 320 - 325ºF (160ºC)
**All ingredients should be at room temperature
Separate the eggs.
Beat the egg whites to medium peak.
Cream together the cream cheese, butter, and sugar.
Beat in the sour cream.
Beat in the egg yolks one at a time.
Beat in flour.
Slowly beat in milk.
Stir in vanilla.
Stir or whisk in the first 1/3 of the egg whites.
Carefully fold in the 2nd 1/3 of the egg whites.
Carefully fold in the final 1/3 of the egg whites.
Pour into a prepared 6” cake tin or 6” spring form pan.
Bake 45 minutes in a hot water bath.
Turn off oven, leave the cheesecake in the oven with the door cracked open for 30 minutes.
Release cheesecake from the pan while it’s still warm.

Method 2:
Preheat oven to 320 - 325ºF (160ºC)
Separate the eggs.
Beat the egg whites to medium peak.
In a heatproof bowl, melt together cream cheese, butter, milk, sour cream, and sugar over a pan of barely simmering water.
Remove from heat and whisk in flour.
Whisk in vanilla.
Whisk in egg yolks one at a time.
Stir or whisk in the first 1/3 of the egg whites.
Carefully fold in the 2nd 1/3 of the egg whites.
Carefully fold in the final 1/3 of the egg whites.
Pour into a prepared 6” cake tin or 6” spring form pan.
Bake 45 minutes in a hot water bath.
Turn off oven, leave the cheesecake in the oven with the door cracked open for 30 minutes.
Release cheesecake from the pan while it’s still warm.


Prep Time: 90 minutes
Servings: 3