3 Ingredient Cheesecake

This unique two layer cheesecake is both light and airy and also creamy at the same time. It is perfect for brunch or dessert.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F (177°C).

Step 2

Spray the inside of a 7" round cake pan

Step 3

with an oil spray. Line with parchment paper. You may want to create handles

Step 4

along with lining the bottom and sides. See notes for how to line the cake pan properly and photo in post.

Step 5

Separate egg yolks and whites into two separate bowls. Place eggs whites

Step 6

into fridge until ready to use.

Step 7

Using a stand mixer with wire whisk attachment (this can also be done with a

Step 8

hand mixer), beat cream cheese at high speed until fluffy and smooth. Lower

Step 9

speed on mixer and gradually add in condensed milk and beat until smooth.

Step 10

Use a spatula to scrape sides and bottom of bowl to make sure there is no cream

Step 11

cheese stuck to the bowl that has not been incorporated.

Step 12

Beat in egg yolks, one at a time, until batter is smooth.

Step 13

EGG WHITES - Clean the mixer before you add in the egg whites. Your bowl, mixer and beaters must be completely clean and dry before adding the egg whites or they will not whip up. Beat your egg whites at highest speed until they become white and form stiff peaks. This should not take more than a few minutes. I recommend watching your eggs closely so you don't overbeat your egg whites.

Step 14

Add one third of the egg white mixture to your batter. Fold it in gently with a spatula until no egg streaks remain. Repeat with

Step 15

the next 1/3 and then remaining 1/3. Your batter should look very light and airy.

Step 16

Pour batter into prepared baking pan. The cake will be baked in a water bath. To do

Step 17

this, place your cake pan into a larger baking pan that is at least 2 inches deep. I used a 9x 13 baking pan. A roasting pan will also work. Pour enough boiling water

Step 18

into the bigger pan, so that the bottom 1 1/2 inches of your cake pan is submerged in water.

Step 19

Place cake and water bath into your oven, on the lowest/bottom rack. Bake for 40 minutes. Then reduce the baking temperature to 325°F (163°C) and bake for about 10 more minutes. The cake should have risen andthe surface should be brown. Turn off the oven but leave the cake in the oven for one hour. After one

Step 20

hour, you can remove the cake from the oven. Use the cake handles to lift the cake from the oven. Use the cake handles to lift the cake from the pan. Let cake fully cool before cutting and serving. I recommend placing the cake into the

Step 21

fridge overnight for best flavor. This lets the cream cheese and sweetness really come out. If desired, dust with powdered sugar right before serving,