Servings: 8 people
Calories: 290kcal
Cost: $15 - $20
Equipment
- Electric mixer
- 9-inch springform pan
- Mixing bowls
- Rubber spatula
- Oven
Ingredients
- 16 oz cream cheese softened at room temperature
- 3/4 cup granulated sugar divided
- 3 large eggs separated
- 1 cup heavy whipping cream
- 2 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 325°F.
- Beat the cream cheese with half of the sugar until smooth and creamy (about 3 minutes).
- Add the egg yolks one at a time, beating after each addition until pale and fluffy.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula.
- In another clean bowl, beat the egg whites until foamy; gradually add the remaining sugar and continue beating until stiff peaks form.
- Fold the egg whites into the cream cheese mixture in three separate additions, gently mixing to incorporate.
- Pour the batter into a greased 9-inch springform pan.
- Bake for 35 to 40 minutes until the center jiggles slightly.
- Let it cool in the oven with the door cracked open for 1 hour, then refrigerate for at least 4 hours before serving.
Notes
Cette recette est très appréciée pour sa facilité et son goût irrésistible. Un dessert qui fera admirer vos talents de pâtissier !
Nutrition
Calories: 290kcal | Carbohydrates: 20g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 105mg | Sodium: 180mg | Potassium: 70mg | Sugar: 14g | Vitamin A: 850IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 0.5mg
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