5. Combine:
- Gently fold the meringue into the cream cheese mixture in 3 additions, being careful not to deflate the batter. Use a spatula and folding motion until well combined and airy.
6. Bake:
- Pour the batter into the prepared cake pan. Tap the pan lightly to release air bubbles.
- Place the cake pan into a larger roasting pan. Fill the outer pan with hot water halfway up the sides of the cake pan (water bath).
- Bake at 160°C (320°F) for 25 minutes, then reduce the heat to 140°C (285°F) and bake for an additional 40 minutes, or until set and lightly golden on top.
7. Cool Gently:
- Turn off the oven and leave the door slightly open for 15 minutes to avoid sudden temperature changes, which can cause collapse.
- Remove the cake from the oven and water bath, and let it cool completely on a wire rack before removing from the pan.
8. Serve:
- Dust with powdered sugar if desired. Slice gently with a warm knife for clean cuts.
- Best served chilled or at room temperature. Watch it jiggle and enjoy the softest cheesecake you’ve ever tasted!
☁️ Tips for Success
- Use room temperature eggs for a stable meringue.
- Do not over-whip the meringue — soft peaks are key to the soufflé texture.
- Ensure your water bath is hot and deep enough to maintain even baking.
- Cooling slowly in the oven helps prevent the cake from sinking.
Prep Time: 25 minutes
Bake Time: 65 minutes
Cooling Time: 2 hours
Servings: 8 slices
Texture: Light, fluffy, creamy, and cloud-like
