Why Make This Recipe
This light and fluffy cheesecake is a creamy, melt-in-your-mouth dessert perfect for any occasion. It’s made with simple ingredients and has a delicate texture that’s less dense than traditional cheesecakes. Easy to prepare and always impressive!
How to Make Fluffy Cheesecake 🍰✨
Ingredients :
- 250g (8 oz) cream cheese
- 100ml (½ cup) milk
- 50g (¼ cup) unsalted melted butter
- 4 large egg yolks
- 40g (¼ cup + 1 tbsp) cake flour
- 15g (1 tbsp) cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Directions :
- Preheat oven to 325°F (160°C). Grease a springform pan and set aside.
- In a bowl, beat cream cheese until smooth and creamy.
- Add milk and melted butter. Mix until fully combined.
- Beat in egg yolks one at a time, mixing well after each addition.
- Sift cake flour and cornstarch over the mixture. Stir in vanilla and lemon juice until smooth.
- Pour batter into the prepared pan and smooth the top.
- Bake 50–60 minutes until center is set with a slight jiggle.
- Let cool completely, then refrigerate for at least 4 hours before serving.
How to Serve Fluffy Cheesecake
Serve chilled with a dusting of powdered sugar, fresh berries, or a drizzle of honey or caramel. Pair with coffee, tea, or a dessert wine for a complete experience.
How to Store Fluffy Cheesecake
Store leftovers covered in the fridge for up to 5 days. Wrap tightly to avoid absorbing odors. Freeze slices in a sealed container for up to 2 months. Thaw in the fridge overnight.
Tips to Make Fluffy Cheesecake
- Use room-temperature cream cheese and egg yolks for a smooth texture.
- Don’t overmix the batter—it can cause cracks or a dense result.
- Let the cheesecake cool slowly to prevent sudden temperature changes.
Variation
- Add ½ teaspoon almond or lemon extract for extra flavor.
- Top with whipped cream and sliced strawberries.
- Use a graham cracker crust for a denser base (press 1½ cups crumbs + 5 tbsp melted butter into the pan before adding batter).
FAQs
Why did my cheesecake crack?
Overmixing, high oven heat, or sudden cooling can cause cracks. Let it cool gradually and avoid opening the oven during baking.
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. Use a 1:1 ratio.
Can I make this ahead?
Yes! Chill overnight—the flavor deepens and texture firms up nicely.