This is the easiest cheesecake you will ever bake. It is superbly light and fluffy and the best thing about it is you only need 3 ingredients. Start by separating 4 egg whites from the yolks and begin to beat the egg whites with an electric mixer at medium-high speed. Beat for 5 minutes until the meringue is white and fluffy then set it aside.

Bring the bowl containing the 4 egg yolks and beat on low speed until the egg yolks are broken and you have a liquid egg yolk. Add 200 grams of condensed milk and 300 grams of Philadelphia-type cream cheese. Beat the added ingredients with the egg yolks using the electric mixer until everything is incorporated and you have a smooth mixture. Scoop a third of the meringue and add to the egg yolk mixture and fold it in until combined.

Continue adding the next batch while carefully folding it in until you are done. The meringue will give this cake its fluffiness so be careful not to be aggressive while mixing it in. Once everything is mixed in and smooth, stop mixing. For the baking pan, you will need a removable circular mould that is 18 cm in diameter and lined with parchment paper.

Cover the outside with aluminium foil to avoid water from entering the pan because you are going to bake the cake over a water bath. Pour the batter into the prepared pan and place the pan over a baking tray with hot water. Bake in the centre of a preheated 180C/350F oven for 35 minutes or until the surface of the cake is golden.

Once baked, turn off the oven and leave it inside for 20 minutes with the door of the oven ajar. Take the cake out of the oven after 20 minutes and let it cool completely before demolding the cake. Remove the cake and serve on the plate once it’s completely cooled down. This cake is delicious and fluffy it will melt in your mouth at the first taste.


  • 4 eggs
  • 200 g condensed milk (2/3 cup)
  • 300 g cream cheese (1/3 cup)