This light, airy, and incredibly soft baked cheesecake has a delicate, cloud-like texture with a golden top and a creamy center. It’s less sweet than traditional cheesecake and melts in your mouth with every bite.

Ingredients

Cheesecake Batter

8 oz (225 g) cream cheese, softened
¼ cup (60 g) unsalted butter
½ cup (120 ml) whole milk
6 large eggs, separated
½ cup (100 g) granulated sugar, divided
1 tsp vanilla extract
1 tbsp lemon juice
¾ cup (90 g) cake flour
2 tbsp cornstarch
¼ tsp salt
¼ tsp cream of tartar (or ½ tsp lemon juice)

Equipment

8×8-inch (20×20 cm) glass or square cake pan
Large roasting pan (for water bath)
Electric mixer
Mixing bowls
Fine mesh sieve
Spatula

Instructions

Step 1: Prepare the Oven

Preheat oven to 320°F (160°C).
Grease and line the baking pan with parchment paper.
Wrap the outside of the pan with aluminum foil if using a springform pan.

Step 2: Make the Cream Cheese Base

In a saucepan over low heat, melt together:
- Cream cheese
- Butter
- Milk
Stir until completely smooth.
Remove from heat and cool for 5 minutes.

Step 3: Add Egg Yolks

Whisk in:

Egg yolks
Vanilla
Lemon juice

Mix until smooth.

Step 4: Add Dry Ingredients

Sift together:

Cake flour
Cornstarch
Salt

Fold into the batter until no lumps remain.

Step 5: Make the Meringue

Beat egg whites until foamy.
Add cream of tartar.
Gradually add the sugar.
Beat until medium-stiff peaks form.

Do not overbeat.

Step 6: Fold

Gently fold one-third of the meringue into the batter.

Fold in the remaining meringue in two additions until just combined.

Avoid deflating the batter.

Step 7: Bake

Pour batter into the prepared pan.
Tap gently to remove large air bubbles.
Place the pan inside a larger roasting pan.
Fill the roasting pan with hot water halfway up the sides.

Bake:

320°F (160°C) for 25 minutes
Reduce to 285°F (140°C) and bake another 40–45 minutes.

The cake should be lightly golden and slightly jiggly in the center.

Step 8: Cool

Turn off the oven.
Leave the oven door slightly open.
Let the cheesecake sit inside for 15 minutes.
Remove and cool completely before refrigerating for 4 hours.

Prep Time

Prep: 25 minutes

Cook Time

70 minutes

Chill Time

4 hours

Total Time

5 hours 35 minutes

Servings

9 servings

Nutrition (Per Serving – Approximate)

Calories: 245
Protein: 7 g
Fat: 15 g
Carbohydrates: 20 g
Sugar: 13 g
Fiber: 0 g
Sodium: 170 mg
Cholesterol: 155 mg

Nut Information

Contains Tree Nuts?

No.

Contains Peanuts?

No.

Nut-Free Status

This recipe is naturally nut-free.

Allergy Tip

Check the labels on cream cheese, butter, cornstarch, and vanilla extract if preparing for someone with a severe nut allergy, as manufacturing practices may vary.

Storage

Refrigerator

Store covered for up to 5 days.

Freezer

Freeze whole or sliced for up to 2 months. Thaw overnight in the refrigerator before serving.

Tips for Success

Use room-temperature ingredients for a smoother batter.
Sift the dry ingredients to prevent lumps.
Beat the egg whites only to medium-stiff peaks for the fluffiest texture.
Bake in a water bath to prevent cracks and keep the cake moist.
Cool gradually in the oven to minimize shrinking.

Variations

Lemon Soufflé Cheesecake: Add 1 tablespoon of lemon zest.
Matcha Version: Mix 1 tablespoon of matcha powder into the flour.
Chocolate: Fold 2 tablespoons of cocoa powder into the batter.
Berry Topped: Serve with fresh strawberries, blueberries, or raspberries.
Citrus Twist: Add orange zest for a refreshing flavor.

Frequently Asked Questions

Why did my cheesecake collapse?

A slight drop is normal. Overbeating the egg whites or cooling the cake too quickly can cause it to deflate more than expected.

Can I use all-purpose flour?

Yes. Replace the cake flour with an equal amount of all-purpose flour, though the texture may be slightly less delicate.

Why is a water bath important?

The steam helps the cheesecake bake evenly, keeping it moist and preventing cracks.

Can I make it ahead of time?

Yes. It’s even better after chilling overnight, which improves both the flavor and texture.

How do I know it’s done?

The top should be golden, the edges set, and the center should have a slight jiggle when gently shaken.

Can I serve it warm?

It can be served slightly warm, but it develops its signature light, creamy texture after chilling thoroughly.