Shinee at Sweet and Shiny says:
“Yes, this cheesecake is simply heaven. If you’re not into overly sweet desserts, or you want to enjoy a light piece of cake, this cheesecake is for you. And you can totally customize it to your own liking by pairing it with caramel sauce, chocolate sauce, or any fruit sauces.”
You can also top it with thinly sliced strawberries, cherries, bananas and even shaved dark chocolate. Whatever you decide on, it is sure to be a real hit.
Ingredients
5 large Eggland’s Best eggs, at room temperature
8oz (225gr) Philadelphia cream cheese, at room temperature
14oz (400gr) Eagle Brand sweetened condensed milk
Fresh fruits for decoration, optional
Domino powdered sugar for dusting, optional
Instructions:
Preheat the oven to 325°F. You will need at least 2.5in deep 8in springform pan. Cut 3.5-inch-wide long strip and 8-inch round circle of parchment paper. Line the sides and the bottom of the springform pan with the prepare parchment paper. Set aside.
Separate the egg whites and yolks. Set aside.
Beat the cream cheese until smooth and fluffy. Add condensed milk, beat for a minute. Then add the egg yolks and continue to beat until well combined, 2-3 minutes.
In a separate bowl, beat the egg whites until hard peaks form. Make sure the bowl and the beaters are squeaky clean and free of grease.
Fold in half of the whipped egg whites into the cream cheese mixture. Add the remaining egg whites and gently fold until well-combined and no white streaks are visible.
Transfer the batter into the prepared pan and tap on the counter a few times to release any air bubbles. Place a baking sheet on the lower rack of the oven and pour about 2 cups of boiling water. Put the cake pan on the middle rack above the rack with water bath. Bake for 45 minutes. Turn off the oven and cool the cake in the oven for 30-40 minutes.
Remove the sides of the springform pan and gently peel off the parchment paper from the sides. Cool completely on the counter, then refrigerate until ready to serve.
Dust some powdered sugar and top with fresh fruits, if desired.
Quick Tip: Be sure the cream cheese is at room temperature. It makes it much easier to work with.
Thanks to our friend Shinee at Sweet & Shiny for this recipe.
