Fluffy Baked Cheesecake Recipe

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Looking for a cheesecake that feels like a cloud on your plate? This fluffy baked cheesecake is incredibly light, airy, and irresistibly creamy. It’s perfect for tea time, celebrations, or whenever you’re craving a delightful dessert that’s easy to prepare yet feels luxurious. Whether you’re a cheesecake pro or a beginner in baking, this recipe will guide you step-by-step to achieve perfection. 🍰✨ #FluffyCheesecake #EasyDesserts #HomemadeCheesecake

Ingredients

  • 4 large eggs (separated)
  • 250g cream cheese (softened to room temperature)
  • 100g granulated sugar
  • 50g all-purpose flour (sifted for smoothness)
  • 1 tsp vanilla extract (optional, for extra flavor)
  • Pinch of salt
  • Butter or oil for greasing
  • Parchment paper

Method

  1. Get Ready:
    Preheat your oven to 160°C (320°F). Prepare a round cake pan by greasing it lightly with butter or oil, then line it with parchment paper for easy removal later. If you’re using a springform pan, wrap the base in aluminum foil to prevent water from seeping in during baking.
  2. Cream Cheese Mixture:
    In a large mixing bowl, beat the cream cheese with a hand or stand mixer until it’s smooth and creamy. Add the egg yolks one at a time, mixing thoroughly after each addition. Stir in the vanilla extract if you’re using it, then gradually sift in the flour. Mix until the batter is lump-free and silky.
  3. Make the Meringue:
    In a separate clean and dry bowl, add the egg whites and a pinch of salt. Use a hand mixer to beat the egg whites on medium speed until frothy. Gradually add the sugar, a spoonful at a time, and continue beating until stiff peaks form. This will give your cheesecake its signature fluffy texture.
  4. Combine the Mixtures:
    Add one-third of the meringue to the cream cheese batter and gently fold it in using a spatula. This step lightens the batter. Then, fold in the remaining meringue in two more additions, being careful not to deflate the mixture. Fold until there are no streaks, but avoid overmixing.
  5. Prepare for Baking:
    Pour the batter into your prepared pan and tap it gently on the counter to release any air bubbles. Place the cake pan in a larger baking dish, then fill the larger dish with hot water, creating a water bath. This ensures the cheesecake bakes evenly and stays moist.
  6. Bake to Perfection:
    Carefully transfer the water bath to the oven and bake for 40-50 minutes. The top should turn a light golden color, and the cake should feel set but slightly jiggly in the center when done. Avoid opening the oven during baking to prevent the cheesecake from collapsing.
  7. Cool Down:
    Once baked, turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 30 minutes. This gradual cooling prevents cracks. Afterward, remove it from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight for the best texture.
  8. Serve and Enjoy:
    Carefully remove the cheesecake from the pan and transfer it to a serving plate. Slice into delicate pieces and serve plain or with a drizzle of honey, fruit syrup, or fresh berries on top.

Tips and Tricks

  • Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature for smooth mixing.
  • Flour Alternatives: You can substitute all-purpose flour with cornstarch for an even lighter texture.
  • Flavor Boost: A dash of lemon zest can add a refreshing citrus touch to the cake.

Now you’re ready to dive into a cheesecake so fluffy, it feels like a bite of heaven! Let me know if you try it or have any questions. 😊

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