Ingredients
Cream cheese layer
250 g cream cheese
1/2 cup heavy cream
1/3 cup sugar
1 tsp vanilla extract
Soufflé cake
4 large eggs, separated
1/2 cup sugar (divided)
1/2 cup milk
3 tbsp unsalted butter
1/2 cup all-purpose flour
2 tbsp cornstarch
1 tsp lemon juice
1/2 tsp cream of tartar
Powdered sugar for dusting
Directions
- Prepare the pan
Line the bottom of an 8-inch round pan with parchment paper. Wrap the outside with foil to prevent water from leaking in. Preheat oven to 320°F (160°C). Place a large pan of hot water in the oven for a water bath. - Make the cheesecake batter
In a saucepan over low heat, melt butter and milk together. Remove from heat and stir in cream cheese until smooth. Add flour and cornstarch and mix well. Add egg yolks and lemon juice and mix until silky. - Whip the egg whites
Beat egg whites with cream of tartar until foamy. Gradually add half of the sugar and beat until soft peaks form. - Combine
Gently fold egg whites into the cream cheese mixture in three additions. Do not overmix. - Bake
Pour batter into the prepared pan. Place pan in the water bath. Bake for 55–60 minutes until set but jiggly in the center. Turn oven off and leave cake inside with door slightly open for 15 minutes. Remove and cool completely. - Make cream filling
Beat cream cheese, sugar, vanilla, and heavy cream until thick and fluffy. Chill for 30 minutes. - Assemble
Slice cake horizontally. Spread cream filling on bottom layer. Place top layer gently over filling. - Finish
Dust with powdered sugar. Chill at least 2 hours before serving.
Texture: ultra light, creamy center, soft sponge top
Taste: mildly sweet, rich and airy
Best served cold