There’s something about a fluffy cheesecake that makes it completely unforgettable. As a chef, I’ve baked cheesecakes in every style New York, Basque, even no bake but this cloud like version? It has a special place in my heart. Silky, melt in your mouth texture and just the right touch of tangy lemon it’s elegant enough for guests and easy enough for a Tuesday night dessert craving.
“It’s like biting into a lemon scented cloud this cheesecake doesn’t just sit heavy, it floats.” – @WhiskedAwayBaker
Why This Fluffy Cheesecake is My Go To
This is not your dense, heavy, overly sweet cheesecake. No, this one is for those who want something dreamy and delicate. It’s all about that pillowy rise, the light bounce in the center, and the whisper of lemon that makes every bite bright.
- Whipped egg whites = airiness: The secret to that souffle like texture lies in properly whipped and folded egg whites.
- Water bath = no cracks: A gentle, steamy bake prevents surface cracks and overbaking.
- Lemon and vanilla = balance: The vanilla warms it up, and the lemon lifts it with a zesty note.
- Perfectly sweetened: Not too sugary just enough to complement the tangy cream cheese.
- Chill time matters: It sets up beautifully in the fridge for clean slicing and flavor fusion.
If you’re a fan of delicate, not too sweet desserts, you’ll also enjoy our cloud soft Japanese cheesecake or the lusciously light Greek yogurt cake.
Step by Step Guide to the Perfect Fluffy Cheesecake
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.