Lemon Light Cheesecake

You will like this cheesecake because it’s not only creamy but also very airy, light, and fluffy. First, separate the eggs, much like the Japanese fluffy pancakes. You will create a yolk mixture and an egg white mixture and combine the two. At this point, preheat your oven to 200C / 390F. In a mixing bowl, add butter and sugar, then mix with an electric mixer until it becomes soft and creamy.

Add cream cheese into the mix and continue mixing until it becomes smooth and well incorporated. Gradually add the egg yolks, mixing them well after each addition. Then add the zest of one lemon and mix it in. Once everything is well combined, start sifting in the flour and the cornstarch and mix until there are no lumps. Pour in the milk and mix it in with a spatula until the batter is smooth and blended. Set that aside.

Add the egg whites and three teaspoons of lemon juice in another bowl, then beat the egg whites until they start to foam, then add sugar in three additions while beating the egg whites at medium-high speed. It will take about 5 minutes to beat the egg whites until it reaches soft peaks. Pour the cake batter into the egg whites and fold gently with a spatula until well combined.

Pour the cake batter into a parchment-lined baking pan, then lightly tap the pan onto the table to remove any air bubbles in the batter. Prepare a water bath by adding a one-third cup of boiling water to a big tray, then place the pan with the batter in the baking tray. Bake in a preheated oven 200c oven for 15 minutes, then reduce the temparature to 140C and bake for another 30 minutes.

Once baked, switch off your oven and let the cake sit in it for 30 minutes before removing it. Dust with powdered sugar, slice and serve.