cheesecake light and fluffy recipe

Written ByJenny Smyth Posted on
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The Best cheesecake light and fluffy recipe

I have been making this light and fluffy cheesecake recipe for years, and it is always a hit with my family. The texture is so airy and smooth, not heavy or dense like some cheesecakes can be. My kids ask for it all the time, and I love that I can serve it for a special occasion or just a regular weeknight dessert.

It feels indulgent but is actually lighter than traditional cheesecake, which makes me feel better about serving it. This recipe uses a few simple tricks to get that light texture. The key is folding in whipped egg whites at the end, which adds air and makes the cheesecake rise slightly as it bakes.

I also use a combination of cream cheese and Greek yogurt instead of all cream cheese, which cuts down on the fat and calories without sacrificing flavor. The result is a cheesecake that is creamy and rich but still feels light on the stomach. For the crust, I use a simple graham cracker base with a little butter and sugar.

It is crunchy and buttery, which contrasts nicely with the soft filling. I have tried other crusts like crushed cookies or nuts, but graham cracker is the classic choice that my family loves. You can also skip the crust entirely if you want an even lighter dessert, but I think the crust adds a nice texture.

This cheesecake is perfect for spring and summer because it is not too heavy. I often make it for Easter brunch or a summer barbecue, and it always gets compliments. The light and fluffy texture makes it feel like a cloud on your plate, and the tangy cream cheese flavor is balanced perfectly with a touch of vanilla and lemon zest.

I hope your family loves it as much as mine does.

Light and Fluffy Cheesecake

Light and Fluffy Cheesecake

4.9 from 1055 votes

This light and fluffy cheesecake is creamy and airy, with a tangy cream cheese flavor and a buttery graham cracker crust. It is made with Greek yogurt and whipped egg whites for a lighter texture that feels indulgent but not heavy.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling

16 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup plain Greek yogurt
2 large eggs, separated
1 tsp vanilla extract
1 tbsp lemon zest
1/4 tsp salt

👨‍🍳Directions

1Preheat your oven to 325°F.
2In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter.
3Stir until the mixture is evenly moistened and resembles wet sand.
4Press the crumb mixture firmly into the bottom of a 9 inch springform pan.
5Use the bottom of a glass to press it down evenly.
6Bake the crust for 10 minutes, until it is lightly golden and set.
7Remove from the oven and let it cool while you prepare the filling.
8In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
9Add the 1/2 cup sugar and beat until combined, scraping down the sides of the bowl as needed.
10Add the Greek yogurt, egg yolks, vanilla extract, lemon zest, and salt.
11Beat on low speed until just combined, being careful not to overmix.
12The mixture should be smooth and thick.
13In a separate clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form.
14This should take about 3 to 4 minutes.
15The egg whites should be glossy and hold their shape when you lift the beaters.
16Gently fold the whipped egg whites into the cream cheese mixture using a rubber spatula.
17Fold in one third of the egg whites at a time, being careful not to deflate the mixture.
18The batter should be light and airy with no white streaks.
19Pour the batter over the cooled crust and spread it evenly.
20Place the springform pan on a baking sheet to catch any drips.
21Bake for 40 to 45 minutes, until the edges are set and the center is slightly jiggly when you gently shake the pan.
22Turn off the oven and crack the oven door open.
23Let the cheesecake cool in the oven for 1 hour.
24This helps prevent cracking.
25Then remove the cheesecake from the oven and let it cool completely on a wire rack.
26Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
27This allows the cheesecake to set fully and develop its flavor.
28Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

🔧Equipment

9 inch springform pan
Mixing bowls
Electric mixer
Rubber spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 320mg🌾Total Carbs: 32g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 7g

📝Notes

Tips: For a gluten free crust, use gluten free graham crackers or crushed almonds. You can also add a tablespoon of lemon juice for extra tang. Make sure all ingredients are at room temperature for a smooth batter.

Watch Video Of How Light and Fluffy Cheesecake Works

This light and fluffy cheesecake is always a good idea for any occasion because it is versatile and easy to make ahead. You can store it in the refrigerator for up to 5 days, covered tightly with plastic wrap.

To reheat, let slices sit at room temperature for 15 minutes before serving, or warm them gently in a microwave for 10 seconds if you prefer a softer texture. For serving, I like to top each slice with fresh berries or a drizzle of fruit sauce.

It also works well with a dusting of powdered sugar or a dollop of whipped cream. This cheesecake is perfect for family gatherings because it feels special but is simple to prepare.

The light texture means everyone can enjoy a slice without feeling too full, and it pairs nicely with coffee or tea. I hope you make it for your next get together and see how quickly it disappears.

❓ Frequently Asked Questions About Light and Fluffy Cheesecake

1. Why is my cheesecake not light and fluffy?

If your cheesecake turned out dense, you may have overmixed the batter after adding the egg whites. Overmixing deflates the air you whipped into the egg whites. Also, make sure your cream cheese is softened to room temperature so it blends smoothly without lumps.

2. Can I use low fat cream cheese?

Yes, you can use low fat cream cheese, but the texture may be slightly less creamy. Full fat cream cheese gives the best flavor and texture for a light cheesecake. You can also use Neufchatel cheese, which has less fat than regular cream cheese but still works well.

3. How do I prevent cracks on top of my cheesecake?

Cracking usually happens when the cheesecake bakes too quickly or cools too fast. Bake at a low temperature, 325°F, and do not open the oven door during baking. After baking, let the cheesecake cool slowly in the oven with the door cracked open for an hour.

4. Can I freeze this cheesecake?

Yes, you can freeze this cheesecake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw it in the refrigerator overnight before serving. The texture will remain light and fluffy after thawing.

5. What can I use instead of Greek yogurt?

You can substitute sour cream or mascarpone cheese for the Greek yogurt. Sour cream will give a similar tangy flavor, while mascarpone will make the cheesecake richer. If you use sour cream, reduce the sugar by one tablespoon to balance the sweetness.

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