Gluten-Free Fluffy Soufflé Cheesecake

Ingredients

• 7 Eggs (separated into yolks and whites)
• 500 g Quark cheese (Tnuva brand mentioned; typically 2 containers or 500g for this style of cake)
• 1 cup Sour cream
• 0.75 cup Cornstarch (approximately 100 grams)
• 1 package Vanilla instant pudding mix (standard 80-90g box)
• 1 Lemon zest (zest from one lemon)
• Salt (a pinch to activate egg whites)
• 1 cup Granulated sugar (added gradually to egg whites)
• Unsalted butter (small chunk for greasing the pan)
• Water (for the steam bath)

Steps

1. 1

   Preheat your oven to 420°F (215°C).

2. 2

   Separate 7 eggs. Place the egg whites into a clean mixer bowl and the yolks into a separate large mixing bowl.

3. 3

   To the bowl with the yolks, add the quark cheese, 1 cup of sour cream, 100g (3/4 cup) of cornstarch, one package of vanilla instant pudding, and the zest of one lemon.

4. 4

   Whisk the yolk mixture for about a minute until all ingredients are fully incorporated and smooth.

5. 5

   Using a mixer with a whip attachment, add a pinch of salt to the egg whites. Begin whipping.

6. 6

   Once the egg whites begin to foam, gradually add 1 cup of sugar while continuing to whip until you reach medium to stiff peaks.

7. 7

   Gently fold one-third of the whipped egg whites into the yolk mixture. Once incorporated, fold in the next third, and then the final third, being careful not to use a heavy hand to maintain the air.

8. 8

   Prepare a 7-inch by 4-inch high cake pan. Butter the bottom and sides thoroughly. Place a round piece of parchment paper on the bottom and butter that as well. Line the sides with two sheets of parchment paper (the butter will help them stick), ensuring the paper rises above the rim of the pan to support the cake's rise.

9. 9

   Pour the entire cake batter into the prepared pan.

10. 10

    Prepare a steam bath by placing a wire rack onto a baking sheet. Pour water into the baking sheet.

11. 11

    Place the cake pan directly on the wire rack over the water. Bake at 420°F (215°C) for 15 minutes.

12. 12

    After 15 minutes, lower the oven temperature to 300°F (150°C). Do NOT open the oven door. Continue to bake for 1 hour and 30 minutes.

13. 13

    Once the baking time is complete, turn off the oven. Leave the cake inside to rest for 30 minutes without opening the door to prevent collapsing.

14. 14

    Remove from the oven and let cool slightly before serving. The cake should be jiggly and fluffy.

Notes

The high parchment paper collar is essential as this cake rises significantly during baking. Do not skip the steam bath or the resting period in the oven, as these prevent the cake from cracking or sinking.

Nutrition per serving

• cheesecake
• dessert
• gluten-free
• shavuot
• baked
• souffle cake
• israeli