Fluffy Cheesecake Recipe 🍰
A Cloud-Like Classic With a Zesty Twist!
If you’ve ever dreamed of biting into a cloud, this fluffy cheesecake is the next best thing! With its soft, melt-in-your-mouth texture and just a hint of lemony brightness, this Japanese-style cheesecake is the perfect balance of richness and airiness. Whether you’re treating yourself or impressing guests, this recipe is a must-bake for cheesecake lovers!
Why You’ll Love This Cheesecake
- Light and airy thanks to whipped egg whites
- Gently sweet with a touch of vanilla and lemon
- No cracking with the help of a warm water bath
- Perfect for any occasion, from brunch to birthdays!
Ingredients
For the Fluffy Batter:
- 250g (8.8 oz) cream cheese, room temp
- 100ml (⅓ cup) milk
- 50g (¼ cup) unsalted butter
- 4 large egg yolks
- 40g (⅓ cup) cake flour
- 15g (2 tbsp) cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 60g (⅓ cup) granulated sugar
For the Meringue:
- 4 large egg whites
- 60g (⅓ cup) granulated sugar
To Bake:
- Hot water (for the water bath)
- Parchment paper (for lining the pan)
Instructions
Step 1: Prep the Pan & Oven
Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch round springform pan with parchment paper. Wrap the outside of the pan with foil if it’s not leak-proof—this will protect it from the water bath.
Step 2: Make the Creamy Base
In a large bowl, beat the cream cheese, milk, and butter until smooth and silky. Add the egg yolks one at a time, mixing well after each addition.
Step 3: Add Flavor & Structure
Sift in cake flour and cornstarch. Stir in the vanilla extract, lemon juice, and sugar. Mix until the batter is smooth and creamy.
Step 4: Whip the Egg Whites
In a clean bowl, whip the egg whites until foamy. Gradually add the sugar and beat until stiff peaks form. This gives the cake its signature fluffiness!
Step 5: Fold Gently
Carefully fold the meringue into the cream cheese batter in batches, being gentle to maintain volume. The batter should be light and airy.
Step 6: Bake in a Water Bath
Pour the batter into your prepared pan. Place the pan inside a larger baking dish and fill it with hot water halfway up the sides. Bake for 50–60 minutes, or until the top is slightly golden and the center is set but still jiggly.
Step 7: Cool & Chill
Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour—this helps prevent cracks. Chill in the fridge for at least 4 hours, or overnight for the best texture.
Tips for Success
- Room temp ingredients make a smoother batter.
- Do not overmix when folding in egg whites—air is your friend!
- Water bath = no cracks and a soft, uniform bake.
How to Serve It
Slice and serve chilled with a dusting of powdered sugar, a dollop of whipped cream, or fresh berries for a fruity finish!
How to Store
- Fridge: Store covered in the refrigerator for up to 4 days.
- Freezer: Wrap slices tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Nutritional Info (per slice)
- Calories: ~280
- Protein: ~6g
- Fat: ~18g
- Carbs: ~22g
This dreamy cheesecake is light as air and melts in your mouth like magic. It’s the kind of dessert you’ll want to make again and again—just don’t forget to snap a photo before it’s all gone!
Want more light and cozy bakes like this? Stay tuned and subscribe to my newsletter!
Thanks for baking with me!
