- Preheat your oven to 160°C (325°F). Grease and flour a 20 cm (8 inch) springform pan.
- Separate the egg whites from the yolks. Beat the egg whites with the cream of tartar until soft peaks form.
- In a bowl, whisk the Milky Food cream cheese until smooth.
- Add the milk to the cream cheese and mix until combined.
- Add the egg yolks one at a time, mixing well after each addition.
- Sift the flour and cornstarch into the cream cheese mixture and mix until smooth.
- Gently fold the beaten egg whites into the cream cheese mixture in several additions, being careful not to overmix to preserve the lightness of the batter.
- Pour the batter into the prepared pan and gently tap the pan on the countertop to remove any air bubbles.
- Bake in the preheated oven for about 60 to 70 minutes, or until the top of the cheesecake is golden brown and the center is still slightly jiggly.
- Let the cheesecake cool completely in the pan before unmolding and refrigerate for at least 4 hours, or overnight, before serving.
- Garnish the cheesecake with lemon zest before serving, if desired.
Zucchini Soup With White Cheese
👨👩👧👦 4 People 👨🍳 Easy ⏱ 25 mins
Discover the Recipe
