Cloudy Cheesecake – The Secret to an Airy and Melting Texture

 

 Cloudy Cheesecake – The Secret to an Airy, Melting Texture

This cheesecake is light, fluffy, and incredibly soft, almost like a cloud. The secret is separating the eggs and gently folding in whipped egg whites.

🥣 Ingredients

• 250 g cream cheese
• 3 eggs
• 50 ml milk
• 40 g honey or sugar
• 30 g cornstarch (Maïzena)
• 1 tsp vanilla extract
• ½ tsp baking powder
• A pinch of salt
• 1 tsp lemon juice

👩‍🍳 Instructions

1. Prepare the batter:
   Preheat the oven to 160°C. Mix the cream cheese and milk until completely smooth. Add the egg yolks, honey/sugar, vanilla, cornstarch, baking powder, lemon juice, and salt. Mix until smooth.
2. Whip the egg whites:
   Beat the egg whites until they form soft, fluffy peaks. Don't overbeat them—the softer the foam, the more delicate the cheesecake.
3. Fold gently:
   Add the whipped egg whites to the cream-cheese mixture in 2–3 batches, folding gently with a spatula. Avoid vigorous mixing because you want to keep the air inside.
4. Bake:
   Pour into a lined cake pan. Place the pan in a larger tray filled with a little hot water (water bath). Bake at 150–160°C for about 45–55 minutes.
5. Cool slowly:
   Turn off the oven and leave the cheesecake inside with the door slightly open for 15–20 minutes. Then let it cool completely before removing it from the pan.

✨ Secret to the “cloud” texture: Don't overmix after adding the egg whites, and don't bake at a very high temperature. The gentle water bath keeps the cheesecake moist and prevents it from becoming dense or dry.