Soft and Fluffy Lemon Cheesecake Recipe

Soft and Fluffy Lemon Cheesecake Recipe

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This Soft and Fluffy Lemon Cheesecake is a delightful twist on the classic cheesecake. With a light, airy texture and a refreshing lemon flavor, this dessert is perfect for any occasion. The combination of a buttery graham cracker crust and a creamy, melt-in-your-mouth filling makes it irresistible. Unlike traditional dense cheesecakes, this version incorporates whipped egg whites for a softer and fluffier texture. Whether you’re hosting a gathering or simply treating yourself, this lemon cheesecake is sure to impress!

🍋 Ingredients:

For the Crust:

  • 1 ½ cups (180g) graham cracker crumbs (or digestive biscuits)
  • ¼ cup (50g) granulated sugar
  • ½ cup (115g) unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, separated
  • 1 cup (240ml) heavy cream
  • 2 tbsp all-purpose flour
  • 2 tbsp cornstarch
  • ½ cup (120ml) fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • ¼ tsp salt

For the Topping (Optional):

  • Whipped cream
  • Lemon zest
  • Fresh lemon slices

🍋 Instructions:

Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated.
  3. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan, ensuring an even layer.
  4. Bake for 10 minutes, then set aside to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
  2. Add the egg yolks, one at a time, beating well after each addition.
  3. Mix in the lemon juice, lemon zest, vanilla extract, flour, and cornstarch until fully incorporated.
  4. In a separate bowl, beat the egg whites with salt until stiff peaks form.
  5. In another bowl, whip the heavy cream until it forms soft peaks.
  6. Gently fold the whipped cream into the cheesecake batter, followed by the beaten egg whites. Be careful not to deflate the mixture to maintain its fluffiness.

Step 3: Bake the Cheesecake

  1. Pour the filling over the cooled crust, smoothing the top.
  2. Place the springform pan into a larger roasting pan and pour hot water into the outer pan (about halfway up the sides of the springform pan) to create a water bath. This helps prevent cracks in the cheesecake.
  3. Bake for 50-60 minutes or until the center is set but still slightly jiggly.
  4. Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour. This gradual cooling helps prevent cracks.

Step 4: Chill and Serve

  1. Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably overnight.
  2. Before serving, top with whipped cream, lemon zest, and fresh lemon slices for extra flavor and presentation.

🍋 Serve:

This cheesecake serves 8-10 slices. It pairs beautifully with a cup of tea or coffee.

🍋 Calories:

Each slice contains approximately 320-350 calories, depending on portion size and toppings.

Enjoy this Soft and Fluffy Lemon Cheesecake—a light, citrusy dessert that melts in your mouth!

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