Heavenly Fluffy Cheesecake

Light, airy, and melt-in-your-mouth delicious—this Fluffy Cheesecake is the perfect harmony of creamy richness and soufflé-like softness. With a delicate tang and subtle sweetness, it's a showstopping dessert for any occasion. The secret? Whipped egg whites and a gentle folding technique that create its signature cloud-like texture. Let’s bake bliss together!

🕒 Time Breakdown

  • Prep Time: 20 minutes

  • Bake Time: 70–80 minutes

  • Chill Time: 4–6 hours (or overnight)

  • Total Time: 5–6 hours

  • Servings: 8–10

🧾 Ingredients

For the Cheesecake Batter:

  • 250g (8.8 oz) cream cheese, softened

  • 100ml (3.4 oz / ⅓ cup) milk

  • 50g (1.7 oz / ¼ cup) unsalted butter, melted

  • 4 large egg yolks

  • 40g (1.4 oz / ⅓ cup) cake flour

  • 15g (0.5 oz / 2 tbsp) cornstarch

  • 1 tsp vanilla extract

  • 1 tbsp lemon juice

  • 60g (2.1 oz / ⅓ cup) granulated sugar (for yolk mixture)

For the Meringue:

  • 4 large egg whites

  • 60g (2.1 oz / ⅓ cup) granulated sugar (for egg whites)

For Baking:

  • Hot water (for water bath)

  • Parchment paper

🍰 Instructions

1. Preheat the Oven

Preheat to 150°C (300°F). Line the bottom of an 8-inch round pan with parchment paper and lightly grease the sides. Set up a larger roasting tray for the water bath.

2. Make the Batter

In a bowl, blend cream cheese, milk, and melted butter until smooth. Add egg yolks one at a time, mixing well.

Sift in cake flour and cornstarch. Stir gently until just combined. Mix in vanilla, lemon juice, and sugar until the batter is silky and lump-free. Set aside.

3. Whip the Egg Whites

In a clean bowl, beat egg whites until foamy. Slowly add sugar in increments, beating until stiff, glossy peaks form.

4. Combine

Fold ⅓ of the meringue into the batter to lighten it. Then gently fold in the rest in two batches—take care not to deflate it. Mix until no streaks remain.

5. Water Bath Setup

Pour batter into your prepared pan and smooth the top. Tap gently to release air bubbles.

Place the cake pan inside your roasting tray. Add hot water to the tray until it reaches halfway up the cake pan’s sides.

6. Bake

Bake for 70–80 minutes, or until the center jiggles slightly but the edges are set.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 10–15 minutes for gradual cooling.

7. Chill

Let the cake cool completely at room temp, then refrigerate for 4–6 hours or overnight for the perfect texture.

8. Serve

Run a knife along the edge of the pan before unmolding. Serve chilled, plain or dressed with fresh berries, a dusting of powdered sugar, or a fruity sauce.

🔥 Pro Tips

  • Fold with care: To keep your cheesecake ultra-fluffy, be gentle when folding in the egg whites.

  • Water bath matters: Prevents cracks and ensures even baking.

  • Storage: Keeps well in the fridge for up to 3 days in an airtight container.

🧮 Nutrition (Per Serving, based on 10 servings)

  • Calories: 240

  • Protein: 5g

  • Carbs: 22g

  • Fat: 16g

  • Sugar: 15g

  • Fiber: 0g
    (Approximate values based on standard ingredients)

💛 Why You’ll Love It

This cheesecake is the best of both worlds: indulgently creamy with the lightness of a cloud. Whether you're baking for a celebration or a cozy night in, this foolproof recipe guarantees a dreamy dessert that looks as stunning as it tastes.

Ready to float on a cloud of cheesecake bliss? Let’s bake!