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8 Serves
106 Mins
6 g
18 g
23 g
Preheat your oven to 165°C and prepare a water bath by placing a large roasting pan on the bottom rack filled with hot water.
Ingredients, vitamins, and health benefits
Unsalted Butter
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
77 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
125 mg / 1,250 mgPotassium
93 mg / 4,700 mgSodium
157 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
0 g / 28 gSugar
14 g / 50 gSaturated Fat
14 g / 20 gCholesterol
166 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
In a bowl, melt the cream cheese and unsalted butter together over a double boiler until smooth, then whisk in the heavy cream.
Separate the eggs and whisk the yolks into the cream cheese mixture, then sift in the flour and baking powder, mixing until combined.
In a separate clean bowl, beat the egg whites with sugar until soft peaks form using an electric mixer.
Gently fold the meringue into the batter in three batches to maintain airiness, then pour into a parchment-lined springform pan.
Place the pan into the water bath and bake for 60 minutes until the top is golden and the cake is set.
Heavy Cream
Cream Cheese
Egg
Flour
Baking Powder
Granulated Sugar
Vitamin A
241 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
77 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
125 mg / 1,250 mgPotassium
93 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
14 g / 50 gSaturated Fat
14 g / 20 gCholesterol
166 mg / 300 mgCaffeine
0 mgNet Carbs
5
g64
g1
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgAlcohol
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