Fluffy Baked Cheesecake (Soufflé Style)

This Fluffy Baked Cheesecake is a dreamy, cloud-like dessert that blends the rich creaminess of classic cheesecake with the airy lightness of a soufflé. The result is a perfectly balanced cake—soft, fluffy, and just sweet enough to satisfy any craving. I love how it melts in the mouth with each bite, leaving a subtle hint of lemon and vanilla behind.

Why You’ll Love This Recipe

I make this cheesecake when I want something that feels indulgent but not overly heavy. It’s delicate and elegant, perfect for both casual dessert cravings and special occasions. The texture is what wins me over every time—soft, airy, and almost mousse-like. It’s also a great make-ahead dessert since it needs to chill before serving, giving me more time to enjoy with guests or family.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake Batter:
250 g cream cheese, softened
100 ml milk
50 g unsalted butter
4 large egg yolks
40 g cake flour
15 g cornstarch
1 tsp vanilla extract
1 tbsp lemon juice
60 g granulated sugar

For the Meringue:
4 large egg whites
60 g granulated sugar

Other:
Hot water (for water bath)
Parchment paper (to line the cake tin)

Directions

1. I start by lining an 8-inch (20 cm) round cake pan with parchment paper and wrapping the outside with foil to prevent water from leaking in during baking. Then I preheat the oven to 160°C (320°F).

2. Using a double boiler, I melt the cream cheese, milk, and butter together until smooth. After removing it from the heat, I let it cool slightly.

3. I whisk in the egg yolks, then sift in the cake flour and cornstarch. I mix until smooth and stir in the vanilla extract and lemon juice.

4. In a separate clean bowl, I beat the egg whites until foamy, then gradually add 60 g of sugar. I keep beating until stiff, glossy peaks form.

5. I fold the meringue into the cream cheese mixture in three additions, being careful not to deflate the batter.

6. I pour the batter into the prepared pan, then place it into a larger baking dish filled with hot water halfway up the sides for a water bath.

7. I bake at 160°C (320°F) for 25 minutes, then lower the temperature to 150°C (300°F) and continue baking for 40–50 minutes until set and golden.

8. Once done, I turn off the oven, leave the door slightly open, and let the cheesecake rest inside for 15 minutes to prevent cracks. Then I cool it completely in the pan.

9. I refrigerate the cake for at least 2 hours before slicing and serving. Sometimes I dust the top with powdered sugar for an elegant finish.

Servings and timing

This recipe makes about 8 servings.
Prep time: 25 minutes
Cook time: 65–75 minutes
Cooling and chilling time: Approximately 3 hours total
Total time: Around 4 hours

Variations

• I sometimes add a citrus twist by replacing lemon juice with yuzu or orange zest.

• For a chocolatey version, I mix in a couple of tablespoons of cocoa powder with the flour.

• When I want an extra indulgent touch, I top the cooled cheesecake with a light berry compote or whipped cream.

• To make it gluten-free, I substitute cake flour with a gluten-free blend and ensure the cornstarch is certified gluten-free.

Storage/Reheating

I store this cheesecake in the fridge, tightly covered, for up to 3 days.
Freezing is possible too—I wrap individual slices in plastic wrap and place them in an airtight container. They keep well for about a month.
To enjoy again, I thaw the slices in the fridge overnight. I don’t recommend reheating this type of cheesecake, as it’s meant to be served cold for the best texture.

FAQs

What makes this cheesecake fluffy instead of dense?

The beaten egg whites folded into the batter create a meringue-like base that gives the cheesecake its light, airy texture—more like a soufflé than a traditional dense cheesecake.

Can I use all-purpose flour instead of cake flour?

Yes, though the texture might be slightly denser. I usually substitute by using 35 g of all-purpose flour plus 5 g of cornstarch to mimic cake flour.

Why do I need a water bath?

The water bath keeps the oven temperature more consistent and adds moisture, which helps the cheesecake bake evenly and prevents cracking.

How do I know when the cheesecake is done?

I look for a lightly golden top and a gentle jiggle in the center. It firms up as it cools. Overbaking can cause dryness and cracks.

Can I make this cheesecake ahead?

Absolutely. I often make it a day in advance and store it chilled. The texture actually improves after a few hours in the fridge.

Conclusion

This Fluffy Baked Cheesecake is a beautiful balance of richness and lightness. I love how it feels both luxurious and comforting with its airy texture and subtle flavor. Whether I serve it plain or dress it up with toppings, it’s always a hit—and making it is a joyful process in itself. Give it a try, and I think you’ll be just as smitten as I am.