Description
Luftig-leichter Käsekuchen mit zarter, goldgelber Kruste. Die cremige Füllung schmilzt auf der Zunge, fein süß, dezent nach Frischkäse und Butter, mit einem Hauch Vanille. Im Inneren wolkenweich und saftig.
Ingredients
Scale
- 5 Eigelb
- 50 g Mehl
- 50 g Speisestärke
- 250 g Frischkäse
- 120 g Butter
- 120 ml Milch
- 5 Eiweiß
- 60 g Zucker
Instructions
- Preheat your oven to 170°C (340°F). Place a casserole dish filled with water on the lower rack of the oven to create a humid baking environment, which will help the cheesecake stay moist and fluffy.
- In a saucepan, combine the butter, cream cheese, and milk. Gently heat the mixture over low heat, stirring constantly, until the butter and cream cheese are fully melted and the mixture is smooth. Remove the saucepan from the heat and let it cool until it is just warm to the touch.
- Meanwhile, separate the eggs, placing the yolks in a large mixing bowl and the whites in a separate clean bowl. Using an electric mixer, beat the egg yolks until they are pale and creamy.
- Gradually pour the slightly cooled cream cheese mixture into the beaten egg yolks, whisking continuously until well combined and smooth.
- Sift the flour and cornstarch together to remove any lumps. Gently fold the sifted flour and cornstarch into the egg yolk and cream cheese mixture using a spatula, mixing until just combined. Be careful not to overmix to maintain the batter’s lightness.
- In a clean bowl, beat the egg whites with an electric mixer. When the egg whites become foamy, gradually add the sugar while continuing to beat. Beat until stiff, glossy peaks form.
- Carefully fold the beaten egg whites into the cream cheese batter in three portions. Use a spatula and a gentle folding motion to preserve as much air as possible, resulting in a light and airy texture.
- Line a 22-24 cm (8.5-9.5 inch) springform pan with parchment paper on the bottom and sides. Pour the batter into the prepared pan, smoothing the top with a spatula.
- Place the springform pan into the preheated oven, positioning it above or next to the water-filled casserole dish to benefit from the steam. Bake the cheesecake for approximately 50 minutes, or until the top is lightly golden and the center is set but still slightly wobbly.
- Once done, turn off the oven and leave the cheesecake inside for another 10-15 minutes with the oven door slightly ajar. This gradual cooling helps prevent the cheesecake from cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, carefully remove it from the springform pan and transfer it to a serving plate. Slice and serve your fluffy, delicious cheesecake. Enjoy!
Notes
For best results, all ingredients should be at room temperature before starting. Baking the cheesecake with steam in the oven prevents it from drying out and gives it its signature fluffy texture. If you want an extra touch of flavor, you can add a splash of vanilla extract or some lemon zest to the batter. The cheesecake tastes great on its own, but you can also serve it with fresh berries or a dusting of powdered sugar.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
