Cloud Cheesecake Recipe
This Cloud Cheesecake Recipe delivers the ultimate light and airy dessert. It's a fluffy, melt-in-your-mouth cheesecake that's easy to make and perfect for any occasion. With a delicate sweetness and cloud-like texture, this Japanese-inspired cheesecake is sure to impress!
Ingredients
- 8 oz cream cheese softened
- 3 large eggs separated
- 1/4 cup sugar for yolk mixture
- 1/4 cup sugar for egg whites
- 1/2 cup milk
- 2 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1/4 tsp lemon juice optional, stabilizes egg whites
- Powdered sugar and fresh berries for topping
Instructions
- Preheat oven to 300°F (150°C). Line and grease a round cake pan.
- In a bowl, beat cream cheese until smooth. Add egg yolks, 1/4 cup sugar, milk, vanilla, and cornstarch. Mix until lump-free.
- In a clean bowl, beat egg whites with lemon juice until foamy. Gradually add remaining sugar and beat to stiff peaks.
- Gently fold egg whites into the cream cheese mixture in 3 batches.
- Pour batter into prepared pan. Place the pan into a larger tray and add hot water for a water bath.
- Bake for 60–70 minutes or until the top is golden and the center is set.
- Let cool in oven with the door ajar for 15 minutes. Remove and cool fully, then chill in the fridge for 4+ hours.
- Dust with powdered sugar and serve with fresh berries.
Notes
Use room temperature ingredients for a smooth batter.
Avoid overmixing to keep the cake fluffy.
Store leftovers in the fridge for up to 4 days.
Nutrition
Calories: 190kcal
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