Puffed cheesecake (with only 3 ingredients)

In the kitchen, as with everything, there are trends. Suddenly, we see a new cake emerge. Sometimes it’s enticing enough that I want to try it. This is how a few months ago, I cooked the soufflé cheesecake that everyone was talking about and which was all the rage with its 3 ingredients, cream cheese, eggs and white chocolate.
Maybe it wasn’t a good day, maybe the white chocolate didn’t appeal to me enough… Anyway, this recipe didn’t convince me at all and I pulled a line on it.

For some time, I have made condensed milk come into force in my kitchen. I discovered late (better late than never!) that it was a really great ingredient. My lime mousse is the best proof (here Where the).
While looking for other recipes based on condensed milk, I came across the famous soufflé cheesecake recipe, but without white chocolate this time. I was sure that this cake would be absolutely to my liking. My intuition was not contradicted neither at the time of the realization, nor during the tasting.

This cheesecake is really, really delicious.
I love its fluffy and light texture. It is also not without recalling japanese cheesecake which I have done many times before. It’s just a lot easier to do.

Puffed cheesecake:
(According to Sweet&Savory)

225g Philadelphia
5 eggs (room temperature)
350g sweetened condensed milk

Preheat the oven to 150°C.
Add a small bowl of water to the bottom to create steam.

Beat the Philadelphia until perfectly smooth.
Add the condensed milk and beat for about 1 minute.
Add the egg yolks and continue beating for another 2-3 minutes.

Beating egg whites.

First add a large spoonful of egg whites to the mixture and mix quickly.
Add the rest and gently fold in with a spatula.

Pour the mixture into a flexible mold of 20/22 cm.

Bake for about 40 minutes.
Let the cake cool in the oven turned off and closed for 20 to 30 minutes.

Allow to cool completely before unmolding.
Keep refrigerated until ready to serve.
Sprinkle with icing sugar.

To finish: serve this delicious soufflé cheesecake with fresh fruit or a red fruit coulis.


The steam should prevent the cheesecake from cracking too much. If it cracks all the same, you can always tell yourself that it would have been worse without it.

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