This fluffy baked cheesecake is light yet creamy, with just the right amount of sweetness. Unlike dense cheesecakes, this one has a delicate texture, thanks to whipped egg whites that give it a soufflé-like fluffiness. Baked in an oval baking tin, this cheesecake is not only beautiful but also perfect for sharing.
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Whether you’re making it for a family gathering, a cosy dessert night, or a special occasion, this recipe will impress everyone. The subtle vanilla flavour, combined with a slight tang from the cream cheese, creates a balanced and delightful treat. Preheat your oven to 150°C (300°F).
Lightly grease the oval baking tin with butter and line it with parchment paper. The paper should be slightly taller than the tin’s edges to prevent overflow. Prepare a larger baking pan that can hold the oval tin for a water bath. In a heatproof bowl, add cream cheese, milk, and butter.
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Place the bowl over a pot of simmering water (double boiler method) and stir until everything melts into a smooth mixture. Remove from heat and let it cool slightly. In another bowl, whisk egg yolks until smooth, then gradually add them to the cream cheese mixture.
Mix well. Sift in cake flour and cornstarch, then stir gently until well combined. Add vanilla extract and lemon juice and mix again. In a clean, dry bowl, beat egg whites using an electric mixer until they turn foamy. Gradually add the granulated sugar while continuing to beat at high speed until you get stiff, glossy peaks.
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The meringue should hold its shape without collapsing. Take ⅓ of the meringue and gently fold it into the cheesecake batter using a spatula. This will lighten the batter. Add the remaining meringue in two more additions, folding gently each time.
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Be careful not to deflate the air in the meringue—this is what makes the cheesecake fluffy. Pour the batter into the lined oval baking tin and tap the tin gently on the counter to remove any large air bubbles. Place the tin inside the larger pan and pour hot water into the outer pan until it reaches about 1 inch (2.5 cm) up the sides of the tin.
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This creates a water bath (bain-marie), which keeps the cheesecake moist. Bake at 150°C (300°F) for 60 minutes, then lower the temperature to 130°C (265°F) and bake for another 20 minutes. Turn off the oven and leave the cheesecake inside for 10 minutes with the door slightly open to prevent sudden cooling, which can cause cracks.
Carefully remove the cheesecake from the oven and let it cool to room temperature inside the tin. Once cooled, gently remove it from the tin and peel off the parchment paper.
For the best texture, chill in the fridge for at least 4 hours before serving.
Expert Tips for a Perfect Fluffy Cheesecake;
