⏱ Time
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Prep: 10 minutes
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Bake: 25–30 minutes
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Cool: 15 minutes
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Serves: 6–8
🧾 Ingredients (ONLY 2)
1️⃣ 3 large eggs, separated (room temperature)
2️⃣ ½ cup (120 g) cream cheese (full-fat works best, softened)
👩🍳 Step-by-Step Instructions
1️⃣ Prep the Oven
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Preheat oven to 325°F (160°C)
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Line a 6–7 inch round pan with parchment paper
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Lightly grease sides
2️⃣ Separate Eggs
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Place egg whites in a clean, grease-free bowl
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Place egg yolks in another bowl
⚠️ Even a drop of yolk in whites will prevent whipping.
3️⃣ Mix Yolks & Cream Cheese
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Add softened cream cheese to egg yolks
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Whisk or blend until completely smooth and lump-free
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Set aside
💡 Tip: Microwave cream cheese for 10 seconds if stiff.
4️⃣ Whip Egg Whites
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Beat egg whites until stiff peaks form
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Peaks should stand straight when whisk is lifted
5️⃣ Fold Gently
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Add ⅓ egg whites to yolk mixture and mix gently
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Fold in remaining whites in 2 batches
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Use a spatula, folding from bottom to top
❗ Do NOT overmix — air keeps the cake fluffy.
6️⃣ Bake
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Pour batter into prepared pan
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Tap pan lightly once to release large air bubbles
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Bake 25–30 minutes until lightly golden and set
7️⃣ Cool Slowly
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Turn oven off
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Leave cake inside with door slightly open 10 minutes
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Remove and cool completely
☁️ Texture & Taste
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Cloud-soft
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Light cheesecake flavor
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Mild sweetness (add toppings if desired)
⭐ Pro Tips
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Use room-temperature eggs
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Clean bowl & whisk = better volume
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Slow cooling prevents collapse
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Best eaten same day, but still great next day
🍓 Optional Toppings (Not Part of Recipe)
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Powdered sugar dusting
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Fresh berries
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Sugar-free syrup
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Whipped cream or yogurt
❓ Q & A
Q: Why did my cake deflate?
A: Overmixing or rapid cooling causes collapse.
Q: Can I make it sweeter?
A: Add toppings—cake itself stays 2-ingredient.
Q: Is it keto / low carb?
A: Yes, naturally low-carb and gluten-free.
Q: Can I bake in air fryer?
A: Yes — 300°F (150°C) for 15–18 minutes.