Super Delicious Light Cheesecake

Super Delicious Light Cheesecake


Super Delicious cheesecake is a light and fluffy treat for the discerning cheesecake connoisseur. Often described as a combination of the more classic creamy cheesecake and a soufflé. This airy treat is one you don’t want to miss!


  • 1 tbsp unsalted butter, for greasing
  • 6 egg yolks, room temperature
  • 6 egg whites, refrigerated
  • 300g cream cheese (10.6 oz), room temperature
  • ¼ cup unsalted butter, softened
  • 1 cup + 2 tablespoon whipping cream, room temperature
  • 5 tbsp + 8 ½ tablespoon white sugar (keep them separate)
  • 9 tbsp cake flour, sifted
  • ½ lemon, zest
  • 2 tbsp lemon juice

Prepare the pan

  1. Generously grease a 9-inch springform pan with butter. Wrap the bottom and up the sides of the pan with a sheet of tin foil, this will prevent water leaking into the pan while baking. Set aside.
  2. Preheat the oven to 320 degrees F.

Prepare the batter

  1. In a large bowl, whisk together the cream cheese, butter, whipping cream, and 5 tablespoons sugar.
  2. Whisk in the egg yolks, one yolk at a time, ensuring that each egg yolk is fully incorporated into the batter before adding the next one.
  3. Mix the cake flour into the batter.
  4. Pass the mixed batter through a fine mesh strainer into a large bowl. Mix in the lemon zest and lemon juice. Set aside.
  5. Set up a Bain-Marie in the oven (make sure it’s large enough for your cake pan!). Make sure to close the oven door afterwards.
  6. Using an electric mixer, whisk the egg whites on medium speed until they become opaque, foamy and bubbly, about 2 minutes. Continue mixing, and add the 8 ½ tablespoons of sugar – it’s best to do this in 3-4 instalments.
  7. Increase the mixer speed to high, beat the egg whites until ‘medium’ peaks form (that is, not so soft that they flip flop everywhere, but not completely stiff. If you turn the beaten whites on a whisk, you want it to resist and hold its shape for a couple of seconds before flopping over).
  8. Whisk in a third of the beaten egg whites into the cream cheese mixture until incorporated. Delicately fold another third into the mixture. And then finally, gently fold in the remaining egg whites.
  9. Pour the mixture into the prepared baking pan. Tap the bottom of the cake pan a few times on your kitchen counter to release air pockets hiding in the batter

Time to bake a cheesecake

  1. Place the cake pan into prepared Bain Marie in the oven. Bake for 75 minutes. Reduce the oven temperature to 300 degrees F, and bake for another 10 minutes, or until the top is golden brown and skewer inserted comes out clean. Don’t remove your cheesecake from the oven just yet.