Fluffy Baked Cheesecake Recipe

Ingredients:

For the batter:

• 500 g (2 cups) cream cheese, softened
• 4 large eggs (separated into yolks and whites)
• 120 g (1/2 cup) granulated sugar (divided)
• 200 ml (3/4 cup) heavy cream
• 50 g (1/4 cup) unsalted butter, melted
• 80 g (2/3 cup) all-purpose flour
• 20 g (2 tbsp) cornstarch
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)

For the topping:

• Powdered sugar for dusting

Instructions:

1. Preheat oven and prepare the pan:

• Preheat the oven to 160°C (320°F).
• Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Prepare the batter base:

• In a large mixing bowl, beat the cream cheese until smooth and creamy.
• Add the egg yolks, half of the sugar, heavy cream, melted butter, vanilla extract, and lemon zest (if using). Mix until well combined.
• Sift in the flour and cornstarch, and gently fold until smooth.

3. Whip the egg whites:

• In a separate clean bowl, beat the egg whites with an electric mixer until frothy. Gradually add the remaining sugar, beating until stiff peaks form.

4. Combine the mixtures:

• Gently fold the whipped egg whites into the cream cheese mixture in three batches, being careful not to deflate the batter.

5. Bake the cheesecake:

• Pour the batter into the prepared pan. Tap the pan lightly on the counter to remove air bubbles.
• Place the pan in a larger baking dish and pour hot water into the dish, creating a water bath.
• Bake for 50–60 minutes, or until the top is golden and set.

6. Cool and decorate:

• Allow the cheesecake to cool in the pan before removing. Dust the top with powdered sugar.

7. Serve and enjoy:

• Slice into the cheesecake and savor its fluffy texture!

Would you like tips or variations for this recipe?