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“Light and airy cheesecake”
1hr 35mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees. Grease a 9 inch springform pan with nonstick cooking spray.
  2. Place a round of parchment in the bottom of the pan. Line the sides of the pan with 4 inch wide parchment paper.
  3. Wrap the outside of the pan with aluminum foil.
  4. Add milk, cream cheese and butter to a saucepan. Over medium heat, whisk ingredients until smooth. Set aside to cool.
  5. In a large bowl whisk egg yolks, vanilla and lemon juice. Add the cooled cream cheese mixture and whisk in in cornstarch and flour.
  6. Using a hand mixer with a whisk attachment, beat eggs whites and salt. Slowly stream the sugar in and continue whisking until soft peaks.
  7. Working in batches, fold the eggs whites into the egg yolk mixture. Gently fold until ingredients are combined.
  8. Pour the batter into the prepared springform pan. Place in a roasting pan or rimmed baking sheet. Gently shake to remove any air bubbles.
  9. Place in oven and add enough warm water to come up 1 inch up the side of the springform pan. Bake at 325 for 30 minutes.
  10. Reduce oven temperature to 275 and bake for 45-50 minutes until the cake is golden brown and jiggly.
  11. Allow the cake to rest for 10 minutes.
  12. Working quickly flip the cake out on to your hand. Remove the parchment paper from the sides and bottom. Place on a large plate.
  13. Dust with confectioners sugar. Slice using a serrated knife and serve with fresh berries.

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