Ingredients
- 24 oz (680 g) cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 4 large eggs, separated
- 2 tbsp cornstarch
- ¼ tsp salt
- ½ cup heavy cream
Instructions
1. Beat Cream Cheese
In a large bowl beat:
- cream cheese
- sugar
until completely smooth and fluffy.
2. Add Remaining Ingredients
Mix in:
- sour cream
- vanilla
- cornstarch
- salt
- heavy cream
Add egg yolks one at a time.
Mix until smooth.
3. Whip Egg Whites
In a separate clean bowl beat egg whites until soft peaks form.
This is the secret to the fluffy texture.
4. Fold Gently
Carefully fold whipped egg whites into cheesecake batter.
Do not overmix.
Keep as much air as possible.
Bake
- Pour filling into crust.
- Place springform pan inside a larger pan with hot water (water bath).
- Bake at 325°F for 55–70 minutes.
Center should still jiggle slightly.
Cool Slowly
- Turn oven off.
- Crack oven door open.
- Let cheesecake cool inside oven 1 hour.
Then refrigerate at least 6 hours or overnight.
Optional Toppings
- fresh berries
- whipped cream
- chocolate drizzle
- lemon curd
- caramel sauce
Extra Fluffy Tips
- Room temperature ingredients are essential.
- Don’t overbeat after adding egg whites.
- Water bath prevents cracking and keeps texture soft.
- Chill overnight for best texture.
