Prep Time: 20 minutes
Cook Time: 60–70 minutes
Cooling Time: 1 hour
Total Time: ~2 hours
Servings: 8 slices
WW Points per Serving: Approx. 5–6 points (depending on sugar and cream cheese used)
Nutrition per Serving (Approximate):
- Calories: 165
- Protein: 7g
- Carbohydrates: 10g
- Fat: 11g
- Sugar: 7g
- Fiber: 0g
- Net Carbs: 10g
Ingredients List:
Base Batter:
- 4 oz (115g) cream cheese – softened
- 1/4 cup milk
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour (or almond flour for low-carb option)
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (or lemon juice
- 4 large eggs, separated
- 1/4 cup sugar (or monk fruit sweetener for sugar-free version)
- 1 teaspoon vanilla extract
Instructions:
- Prep the Oven & Pan:
Preheat oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper and wrap the outside with foil to create a water bath barrier. Prepare a larger roasting pan for the water bath. - Melt & Mix Base Ingredients:
In a double boiler or small saucepan over low heat, melt cream cheese, butter, and milk together. Stir until smooth, then remove from heat. Let cool slightly. - Whisk In Dry Ingredients:
Sift in flour, cornstarch, and salt. Add vanilla. Mix until smooth. Whisk in egg yolks one at a time. Set aside. - Beat Egg Whites:
In a clean bowl, beat egg whites with cream of tartar (or lemon juice) until foamy. Slowly add sugar and beat until stiff peaks form. - Fold Gently:
Gently fold the meringue into the cream cheese mixture in 3 parts. Use a spatula and careful folding motion to avoid deflating. - Bake in Water Bath:
Pour batter into the prepared pan. Place pan inside the roasting dish and pour in hot water halfway up the sides. Bake for 60–70 minutes or until the top is golden and set. - Cool Slowly:
Turn off the oven and crack the door open. Let cake rest inside for 15–20 minutes to prevent collapse. Then remove, cool to room temperature, and chill at least 1 hour before slicing.
Additional Notes:
- This cheesecake is best served chilled the next day. The texture becomes more cottony and creamy after setting.
- Avoid over-mixing when folding the meringue — the fluffiness depends on the air you’ve whipped in.
Dietary Info:
- High-Protein
- Low-Sugar (with sweetener swap)
- Gluten-Free option (with almond flour)
- Can be made keto-friendly
Step-by-Step Cooking Guide:
- Room-temp eggs whip better for fluffy meringue.
- A water bath prevents cracking and helps keep that melt-in-your-mouth texture.
- For added flavor, add lemon zest or swap vanilla for almond extract.
Ingredient Details and Substitution Tips:
- Cream Cheese: Use full-fat for the best texture. Light versions can be used for fewer points but may slightly affect texture.
- Flour Options: Almond flour makes it keto-friendly; just reduce slightly since it’s more absorbent.
- Sweeteners: Monk fruit, erythritol, or stevia all work well.
- Dairy-Free Option: Use vegan cream cheese and non-dairy milk (texture may vary slightly).
Recipe Variations and Serving Suggestions:
- Dust with powdered erythritol or cocoa powder.
- Serve with a few fresh berries or sugar-free jam on top.
- Add a swirl of raspberry or lemon curd to the batter before baking for a flavor twist.
Storage and Make-Ahead Information:
- Storage: Store covered in the fridge for up to 4 days.
- Make-Ahead Tip: Bake the night before and chill overnight for best flavor and texture.
- Freezing: Freeze slices individually for up to 1 month. Thaw overnight in the fridge.
Frequently Asked Questions (FAQs):
Q: Why did my cheesecake collapse?
Most likely from over-whipping the egg whites or sudden temperature change. Always cool it slowly in the oven with the door cracked open
