Experience a dessert that feels like a cloud—rich in flavor, yet wonderfully light and airy. This melt-in-your-mouth cheesecake is perfect for anyone who loves creamy, delicate desserts with a hint of citrusy freshness. Its pillowy texture comes from a combination of cream cheese, whipped egg whites, and a touch of lemon, creating a luxurious but not heavy treat. Ideal for celebrations, tea time, or simply a special indulgence, this cheesecake is elegant, satisfying, and surprisingly easy to make with the right guidance.
Melt-in-Your-Mouth Light Cheesecake
Ingredients:
| Ingredient | Quantity |
|---|---|
| Graham cracker crumbs (for crust, optional) | 1 cup |
| Sugar (for crust) | 2 Tbsp |
| Unsalted butter, melted (for crust) | 4 Tbsp |
| Cream cheese, softened | 12 oz (340g) |
| Sour cream or plain Greek yoghurt | ½ cup |
| Whole milk | ⅓ cup |
| Granulated sugar | ½ cup |
| Cornstarch | 1 Tbsp |
| Eggs, separated | 3 large |
| Vanilla extract | 1 tsp |
| Fresh lemon juice | 1 Tbsp |
| Lemon zest | 1 tsp |
| Pinch of salt | – |
Instructions:
- Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper and wrap the outside with aluminium foil. If using a crust, press the graham cracker mixture into the bottom and bake for 8 minutes. Let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar, milk, sour cream, lemon juice, zest, and vanilla extract, mixing until silky. Sift in cornstarch and combine thoroughly.
- Whisk egg yolks until smooth and fold into the cream cheese mixture. In a clean bowl, beat egg whites with a pinch of salt to soft peaks.
- Gently fold whipped egg whites into the cream cheese mixture in three additions, maintaining the airy texture. Pour batter into the prepared pan.
- Place pan in a large roasting pan, adding hot water halfway up the cheesecake pan sides. Bake for 55–65 minutes, until the center jiggles slightly and edges are set.
- Turn off oven, crack the door, and let cheesecake cool for 1 hour inside. Remove and cool completely at room temperature, then chill in the fridge for 4–6 hours or overnight.
Pro Tips for a Perfect Cheesecake:
- Use room-temperature ingredients for smooth filling.
- Avoid overmixing after adding eggs to prevent cracking.
- Whip egg whites to soft peaks for the light texture.
- Bake in a water bath to ensure a crack-free top.
Variations and Customisations:
- Swirl in raspberry puree for a fruity twist.
- Add almond extract for a nutty depth.
- Gluten-free: Use gluten-free graham crackers or almond flour crust.
- Dairy-free: Substitute cream cheese and yoghurt with plant-based alternatives.
Serving Suggestions:
- Dust with powdered sugar or top with fresh berries.
- Drizzle with lemon glaze for a refined finish.
- Pair with green tea, espresso, or champagne.
- For special occasions, pipe whipped cream and decorate with edible gold flakes.
This melt-in-your-mouth light cheesecake is a show-stopper dessert for any occasion. Elegant, fluffy, and flavorful, it’s sure to impress guests and satisfy your cravings alike.
