Of course! A “fluffy cream cheese cake” can mean a few different things, but I’ll give you the two most beloved versions:
- A super-soft, moist, and fluffy cream cheese pound cake that’s rich yet light.
- A Japanese-style soufflé cheesecake that is incredibly airy and jiggly.
I’ll start with the Fluffy Cream Cheese Pound Cake, as it’s more straightforward and a guaranteed crowd-pleaser.
Recipe 1: Fluffy Cream Cheese Pound Cake
This cake is a masterpiece of texture. The cream cheese adds incredible moisture and a subtle tang that keeps it from being too heavy, while the method ensures a soft, tight crumb that is wonderfully fluffy.
Why it works: Creaming the butter, cream cheese, and sugar properly incorporates air, while the combination of baking powder and egg whites provides the lift.
Prep Time: 20 minutes
Bake Time: 50-70 minutes
Cool Time: 2 hours
Servings: 8-10
Ingredients
· ½ cup (1 stick / 113g) unsalted butter, room temperature
· 4 oz (113g) full-fat brick cream cheese, room temperature
· 1 ½ cups (300g) granulated sugar
· 3 large eggs, room temperature (whites and yolks separated)
· 1 tsp vanilla extract
· ½ tsp almond extract (optional, but highly recommended for depth)
· 1 ½ cups (188g) all-purpose flour, spooned and leveled
· ½ tsp baking powder
· ¼ tsp baking soda
· ¼ tsp salt
· ½ cup (120ml) buttermilk, room temperature*
*No buttermilk? Make a quick substitute: add 1 ½ tsp of white vinegar or lemon juice to a measuring cup and fill with whole milk to the ½ cup line. Stir and let sit for 5 minutes.
Instructions
- Preheat and Prep: Preheat oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan or a 8-cup Bundt pan thoroughly.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter, Cream Cheese, and Sugar: In a large bowl, using an electric mixer (hand or stand), beat the softened butter and cream cheese together on medium-high speed until completely smooth and creamy, about 2 minutes. Add the sugar and beat for another 3-4 minutes until the mixture is very pale and fluffy.
- Add Egg Yolks and Extracts: Add the egg yolks one at a time, beating well after each addition. Scrape down the bowl. Mix in the vanilla and almond extracts.
- Combine Wet and Dry: With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
- Whip Egg Whites: In a clean, grease-free bowl, whip the 3 egg whites with a clean set of beaters until soft peaks form.
- Fold: Gently fold the whipped egg whites into the batter in two additions. This is the secret to the fluffiness! Fold until no white streaks remain.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50-70 minutes (a loaf pan will take longer than a Bundt pan), or until a long toothpick inserted into the center comes out clean.
- Cool Completely: Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert it onto the rack to cool completely before slicing. This is crucial for texture!
Recipe 2: Japanese Soufflé Cheesecake (The Ultimate “Fluffy”)
This is the famously jiggly, cloud-like cake. It’s a cross between a cheesecake and a soufflé, with an ethereally light texture.
Why it works: The air whipped into the egg whites (a meringue) is what gives this cake its incredible rise and airy texture.
Prep Time: 30 minutes
Bake Time: 75-90 minutes (in a water bath)
Servings: 8
Ingredients
· 8 oz (226g) full-fat brick cream cheese, room temperature
· ¼ cup (60ml) whole milk
· 4 large eggs, separated
· ½ cup (100g) granulated sugar, divided
· 3 tbsp (42g) unsalted butter, room temperature
· 1 tsp vanilla extract
· ¼ cup (32g) cake flour (or all-purpose flour)
· 2 tbsp (16g) cornstarch
· Pinch of salt
· ¼ tsp cream of tartar (or 1 tsp lemon juice) to stabilize egg whites
Instructions (Simplified Overview)
- Prep: Preheat oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper. Wrap the outside of the pan with heavy-duty aluminum foil to prevent water from the water bath seeping in.
- Make Cheese Base: In a bowl over simmering water (double boiler), whisk cream cheese, milk, and butter until smooth. Remove from heat. Whisk in egg yolks, half the sugar, and vanilla. Sift in flour and cornstarch, whisking until smooth.
- Make Meringue: In a spotlessly clean bowl, whip egg whites with cream of tartar until frothy. Gradually add the remaining sugar and whip until soft peaks form (not stiff peaks!).
- Fold: Gently fold 1/3 of the meringue into the cheese base to lighten it. Then, carefully fold in the remaining meringue until just combined.
- Bake in Water Bath: Pour batter into the prepared pan. Place the pan into a larger roasting pan and pour hot water into the larger pan until it comes halfway up the sides of the cake pan.
- Bake: Bake for 75-90 minutes until the top is golden and the cake jiggles slightly when shaken.
- Cool: Turn off the oven, crack the door open, and let the cake cool inside for 1 hour. This prevents it from collapsing. Then cool completely at room temperature and chill before serving.
Tips for Ultimate Fluffiness:
· Room Temperature is NON-NEGOTIABLE. Cold ingredients don’t incorporate air or blend smoothly.
· Don’t Overmix! Once you add the flour, mix only until the batter is combined. Overmixing develops gluten, leading to a tough cake.
· Proper Folding: Use a spatula and cut through the center and fold over the top. This preserves the air bubbles in the egg whites.
· Cooling Patience: Cutting into any cake while it’s warm will cause it to deflate and seem gummy. Let it cool completely.
Which one will you try first? The pound cake is a foolproof classic, while the soufflé cheesecake is a show-stopping project