Fluffy Cheesecake Recipe

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Description:

This Fluffy Cheesecake is a soft, melt-in-your-mouth dessert that combines the richness of classic cheesecake with the airy texture of a soufflé. It’s baked low and slow, resulting in a silky, feather-light filling with just the right amount of sweetness — perfect for any occasion where you want cheesecake without the heaviness.

Origin:

Inspired by Japanese-style cheesecakes and French soufflés, this modern take originated from the fusion of East and West baking styles, designed for those who love the taste of cheesecake but want a lighter feel.

Ingredients (Quantity):

Cream Cheese Base:

  • 250g (8.8 oz) cream cheese, softened
  • 50g (3.5 tbsp) unsalted butter, softened
  • 100ml (⅓ cup + 1 tbsp) whole milk

Dry & Flavoring:

  • 60g (½ cup) cake flour, sifted
  • 20g (2 tbsp) cornstarch
  • 1 tsp vanilla extract
  • 1 tsp lemon juice (or ½ tsp zest)
  • Pinch of salt

Meringue:

  • 6 large egg whites
  • 6 large egg yolks
  • 120g (½ cup + 1 tbsp) granulated sugar
  • ½ tsp cream of tartar or 1 tsp lemon juice

Ingredients (Optional):

  • Powdered sugar for dusting
  • Fresh berries or whipped cream for topping
  • 1 tbsp honey (for a floral note)
  • 1 tbsp Greek yogurt or sour cream (for tang)

Instructions:

  1. Preheat oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper. Wrap the outside with foil if using a springform pan (for water bath).
  2. Melt the base:
    Over a double boiler or low heat, melt cream cheese, butter, and milk. Stir until smooth and lump-free. Remove from heat and cool slightly.
  3. Add yolks & dry ingredients:
    Whisk in egg yolks, vanilla, lemon juice, and salt. Then sift in flour and cornstarch. Mix until smooth.
  4. Beat egg whites:
    In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat to soft, glossy peaks.
  5. Fold gently:
    Gently fold ⅓ of the meringue into the cheese batter to lighten it. Then carefully fold in the remaining meringue in two batches.
  6. Pour & bake:
    Pour the batter into your pan. Tap to remove air bubbles. Place the cake pan into a larger dish and fill with 1 inch of hot water.
  7. Bake:
    Bake at 320°F (160°C) for 25 minutes, then reduce to 285°F (140°C) and bake for another 40 minutes. Turn off oven and let the cake rest inside (door ajar) for 15 minutes.
  8. Cool & chill:
    Let the cake cool completely in the pan. Then refrigerate for at least 2 hours (best overnight) before removing and serving.

Tips for Success:

  • Room temperature ingredients ensure smooth blending.
  • Avoid overbeating egg whites — soft peaks are key to a fluffy texture.
  • Use a gentle folding technique to avoid deflating the batter.
  • A water bath prevents cracks and keeps the cake moist.
  • Chill before slicing for the cleanest, creamiest texture.

Recommendation:

Dust with powdered sugar and serve with berries, citrus curd, or a drizzle of honey. Great alongside green tea, chamomile, or sparkling wine.

Nutrition (Per slice, based on 10 servings):

  • Calories: ~220
  • Fat: 15g
  • Saturated Fat: 9g
  • Carbs: 15g
  • Sugar: 12g
  • Protein: 6g
  • Fiber: <1g
  • Sodium: 110mg

Let me know if you’d like a low-sugar version, step-by-step photo guide, or mini cheesecake variation.

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