This beautiful and elegant fluffy cheesecake was a joy to make. It turns out so soft and fluffy with a heavenly texture, so you better start preparing yourself for the compliments. This fluffy cheesecake recipe’s a keeper for sure that you would want to pass to your children!
Fluffy CheesecakeCourse: DessertDifficulty: Easy
Cream cheese, at room temperature – 8 ounces
Egg whites – 5
Egg yolks – 5
Milk – ½ cup
Granulated sugar – ½ cup
All purpose flour – ¼ cup
Butter, at room temperature – ¼ cup
Cornstarch – 2 tablespoons
Cream of tartar – ¼ teaspoon
Vanilla extract – 1 teaspoon
- Start by combining the butter with cream cheese, and ¼ cup of granulated sugar in a medium saucepan, then mix them well until the mixture melts and becomes smooth.
- Turn off the heat, then add the egg yolks into the mixture, and still them well but gently until the mixture becomes creamy.
- When done, add the flour with cornstarch then still the mixture well until no lumps are found.
- Stir the milk with vanilla extract into the mixture until it becomes creamy and smooth then place it aside.
- Preheat the oven to 330 F.
- Cover 1 to 2 inches of a large roasting pan with water then place it in the oven.
- Place the egg whites in a large mixing bowl, then beat them with an electric mixer until it’s soft and start peaking.
- Add to it the cream of tartar and ¼ cup of sugar, then continue to beat it until it soft peaks.
- Spoon some of the egg yolks cream mixture into the egg white, then fold it with a spatula.
- Transfer the egg white mixture into the saucepan with the remaining egg yolk mixture then gently fold it until both mixtures are well combined.
- Pour the cheesecake mixture into a lined and greased 9 inches cake pan and level it down, then place it in the middle of the roasting dish in the oven.
- Allow it to bake for 26 minutes until it rises.
- Once the time is up, open the oven door slightly to make sure it rose, then close it again and lower the temperature to 245 F.
- Allow the cheesecake to bake for another 45 minutes until it becomes golden brown.
- Once the cheesecake is one, turn off the oven, and allow the cheesecake to sit in it for 12 minutes.
- Serve your cheesecake right after the 12 minutes while it’s warm with your favorite toppings, or let it chill in the fridge instead for at least 6 hours or overnight, and enjoy!
8 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 10.39g 52%
- Cholesterol 146.97mg 49%
- Sodium 130.48mg 6%
- Amount Per Serving% Daily Value *
- Potassium 121.86mg 4%
- Total Carbohydrate
- Dietary Fiber 0.13g 1%
- Sugars 8.04g
- Protein 6.21g 13%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Points To Know:
- When mixing the cheesecake batter, you need to be gentle and use a spatula. Make sure to not overmix it as well because it will cause the cheesecake to egg yolk and egg white mixture to separate when you’re baking it.
- If you want your cheesecake fluffy and spongy, you need to serve it while it’s warm, because if you let it sit in the fridge, it will harden.
- I use a cake pan for this cheesecake because it needs bake in a roasting pan full of water, this cake pan will make it easier for you to keep the water out. However, you can feel free to bake it in a springform pan, but make sure to surround it and cover it from the outside nicely with aluminum foil to keep the water from seeping into the cheesecake. I also highly recommend testing the pan first several times because you pour the cheesecake into it so make sure it is waterproof.
- If your cheesecake cracks in the oven, that means your oven is too high. It’s normal because oven temperature varies from one oven to another, so if that happens, lower the temperature a bit.
How Can I Store This Fluffy Cheesecake?
You can store this fluffy cheesecake in the fridge for up to 3 days. If your cheesecake is already sliced, then you simply have to wrap the slices in plastic wrap gently and cover them with foil, then put them in a heavy container. If your cheesecake is not sliced, then you just have to wrap it with plastic wrap and cover it completely with a piece of foil, then you can freeze it for up 3 months. Make sure to consume it before the 3 months are up because its quality will start to degrade.
I highly recommend that you don’t leave the toppings on if you want to freeze this fluffy cheesecake or any other cheesecake because they won’t freeze well, so if you have any leftovers, you can use a knife to scrape off the toppings before freezing them, then you can simply decorate them again when you want to serve it0. To defrost it, you just have to transfer it from the freezer to the fridge and let it sit for at least 8 to 12 hours. Some cheesecakes might take longer, so if you need to serve them the next day, make sure to place them in the fridge at night so they can have enough time to thaw
Can I Make This Fluffy Cheesecake Gluten-Free?
Absolutely! You can easily make this cheesecake gluten-free by making sure that your cornstarch and baking powder is gluten free, and substituting the all-purpose flour with rice flour instead.
Can I Add More Flavors To This Fluffy Cheesecake?
For sure! You can feel free to substitute the vanilla extract with lemon juice. You can also feel free to add 2 tablespoons of cocoa powder to the egg yolk mixture and serve it with some chocolate sauce!
Warm or cold, this cheesecake tastes just as amazing! It already looks gorgeous on its own, so you just have to sprinkle on top of it some icing sugar then serve it with some berries, and watch your family and friends’ reaction!