3 Ingredient Soufflé Cheesecake

I found this recipe and was so excited to give it a try. I thought it would be a great for fathers day pudding. It was a hit with the boys, Sarah and Ali. One in particular kept sneaking into the fridge to enjoy another piece. I beat him to the last slice much to his disgust.

This cake is perfect if eating flour is a problem, I always look for recipes that are suitable for my  son Sean who cannot east flour based products and  needs to be gluten free. This one is perfect for him, as he always misses out on pudding as it is normally cakes of some kind and a no no  for him.

It is so light and delicate and so easy to make using just 3 ingredients.   .

Ingredients:

5 large eggs, at room temperature

8oz (225gr) cream cheese, at room temperature

14oz (400gr) sweetened condensed milk

Fresh fruits for decoration, optional

Powdered sugar for dusting, optional

 

Directions:

1.       Preheat the oven to 325°F (160°C). You will need at least 2.5in (6cm) deep 8in (20sm) spring form pan. Cut 3.5-inch (9cm)-wide long strip and 8-inch (20cm) round circle of parchment paper. Line the sides and the bottom of the spring form pan with the prepare parchment paper. Set aside.

2.       Separate the egg whites and yolks. Set aside.

3.       In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat the cream cheese until smooth and fluffy, about 1 minute. Add condensed milk, beat for a minute. And then add the egg yolks and continue to beat until well combined, 2-3 minutes.

4.       In a separate bowl, beat the egg whites until hard peaks form. Make sure the bowl and the beaters are squeaky clean and free of grease. (Tip: Egg whites at room temperature are easier to beat and reach hard peaks faster.)

5.       Fold in half of the whipped egg whites into the cream cheese mixture. Then add the remaining egg whites and gently fold until well-combined and no white streaks are visible.

6.       Transfer the batter into the prepared pan and tap on the counter a few times to release any air bubbles. Place a baking sheet on the lower rack of the oven and pour about 2 cups of boiling water. Put the cake pan on the middle rack above the rack with water bath. Bake for 45 minutes. Turn off the oven and cool the cake in the oven for 30-40 minutes. Remove the sides of the spring form pan and gently peel off the parchment paper from the sides. Cool completely on the counter, then refrigerate until ready to serve. Before serving, when the cake is chilled and set, gently remove the parchment paper on the bottom and place the cake on the platter. Dust some powdered sugar and top with fresh fruits, if desired.