Fluffy Cheesecake Recipe
This fluffy baked cheesecake is light yet creamy, with just the right amount of sweetness. Unlike dense cheesecakes, this one has a delicate texture, thanks to whipped egg whites that give it a soufflé-like fluffiness.
Ingredients You’ll Need
250g (8.8 oz) Cream cheese
100ml (3.4 oz) Milk
50g (1.7 oz) Unsalted butter
4 large Egg yolks
40g (1.4 oz) Cake flour
15g (0.5 oz) Cornstarch
1 tsp Vanilla extract
1 tbsp Lemon juice
60g (2.1 oz) Granulated sugar
4 large Egg whites
60g (2.1 oz) Granulated sugar
Hot water (for water bath)
Parchment paper (for lining)
Directions
1: Preheat and Prep
Preheat oven to 325°F (160°C).
Line the bottom of a 9 inch springform pan with parchment paper.
2: Make the Cream Cheese Base
Beat the cream cheese, milk, and butter together until smooth and lump free.
Add egg yolks one at a time, mixing well after each addition.
Sift in cake flour and cornstarch.
Add vanilla, lemon juice, and 60g sugar. Mix until silky and uniform.
3: Whip the Egg Whites
In a separate bowl, beat the egg whites until foamy.
Gradually add 60g of sugar and beat until stiff peaks form.
4: Fold and Combine
Gently fold the whipped egg whites into the cream cheese batter in 3 batches.
Use a spatula and fold in sweeping motions do not stir or overmix.
5: Prepare the Water Bath
Pour the batter into the lined springform pan and smooth the top.
Place the pan inside a larger baking dish.
Fill the outer dish with hot water until it reaches halfway up the sides.
6: Bake Gently
Bake for 50-60 minutes. The center should jiggle slightly when gently shaken.
Turn off the oven, crack the door open, and let the cheesecake cool slowly for 30 minutes.
7: Chill Before Serving
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before slicing.
