Ingredients:
500g cream cheese (room temperature)
100g sugar
4 large eggs (separated)
200ml heavy cream
1 tbsp lemon juice
1 tsp vanilla extract
50g all-purpose flour
20g cornstarch
1/2 tsp salt
50g raisins (optional)
Powdered sugar (for dusting)
Instructions:
1. Preheat the Oven:
Preheat your oven to 160°C (320°F).
Line a round cake pan (8 inches) with parchment paper.
2. Prepare the Batter:
In a large bowl, beat cream cheese until smooth.
Add sugar, egg yolks, heavy cream, lemon juice, and vanilla extract. Mix until well combined.
Sift in the flour, cornstarch, and salt, then mix until smooth.
Fold in the raisins (if using).
3. Whip the Egg Whites:
In a separate bowl, beat egg whites until they form stiff peaks.
Gently fold the whipped egg whites into the batter in three batches. Be careful not to deflate the mixture.
4. Bake the Cheesecake:
Pour the batter into the lined cake pan.
Place the pan in a larger baking dish and add hot water (about 1 inch deep) to create a water bath.
Bake for 60–70 minutes until the top is golden and set.
5. Cool & Serve:
Let the cheesecake cool in the oven with the door slightly open for 30 minutes.
Remove from the pan, dust with powdered sugar, and serve!
Enjoy your fluffy baked cheesecake