Use room-temperature ingredients – Cold cream cheese or eggs can make the batter lumpy.
Fold the meringue gently – Overmixing will deflate the air, making the cheesecake dense instead of fluffy.
Use a water bath – This ensures even baking and prevents cracks.
Don’t open the oven door too soon – A sudden drop in temperature can cause the cheesecake to collapse.
Chill before serving – The flavours and texture improve after a few hours in the fridge.
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Customization Ideas & Variations;
Chocolate Fluffy Cheesecake – Add 2 tbsp of cocoa powder to the batter for a chocolatey twist.
Matcha Cheesecake – Replace 1 tbsp of cake flour with matcha powder for a subtle green tea flavour.
Lemon Cheesecake – Add extra lemon zest for a refreshing citrus touch.
Dairy-Free Version – Use dairy-free cream cheese and plant-based butter for a lactose-free treat.
» MORE: zucchini bread
What to Serve with Fluffy Cheesecake;
Fresh berries – Strawberries, raspberries, or blueberries add a refreshing contrast.
Whipped cream – A light dollop makes the cheesecake even creamier.
Fruit compote – Try a homemade berry or mango sauce for extra flavour.
Coffee or tea – A warm cup of coffee or green tea balances the sweetness.
Storage & Reheating Tips;
Fridge: Store in an airtight container for up to 4 days.
Freezer: Wrap slices in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.
Reheating: No need to reheat! Enjoy chilled for the best texture.
This fluffy cheesecake is light, airy, and delicious. The combination of cream cheese, vanilla, and a touch of lemon makes it the perfect dessert for any occasion. Whether you’re a beginner or an experienced baker, this recipe is easy to follow and guaranteed to impress.
Ingredients;
For the Cheesecake Batter:
Cream cheese – 250g (8.8 oz)
Milk – 100ml (3.4 oz / ⅓ cup)
Unsalted butter – 50g (1.7 oz / ¼ cup)
Egg yolks – 4 large
Cake flour – 40g (1.4 oz / ⅓ cup)
Cornstarch – 15g (0.5 oz / 2 tbsp)
Vanilla extract – 1 tsp
Lemon juice – 1 tbsp
Granulated sugar – 60g (2.1 oz / ⅓ cup)
For the Meringue:
Egg whites – 4 large
Granulated sugar – 60g (2.1 oz / ⅓ cup)
Other:
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Hot water – For the water bath
Parchment paper – To line the baking tin
