Home
Dessert

Orange Chiffon Cake Fluffy, Citrusy & Totally Irresistible!

Bake the fluffiest Orange Chiffon Cake ever! Light, airy, and full of citrusy flavor, this is the chiffon cake recipe you’ll keep coming back to.
Carol
Light Cheesecake
Light Cheesecake

Some desserts are delicious, but this one? It’s unforgettable. A light cheesecake so soft and airy that your tongue and teeth don’t even know how to handle it—it just melts away. It’s the kind of cake that feels weightless yet full of flavor, with a subtle cream cheese aroma that keeps you coming back for “just one more slice.” What makes this cake special is how it balances richness and lightness. 

Unlike dense baked cheesecakes, this version has a delicate, cloud-like texture that practically floats on your fork. Every bite is silky, creamy, and so soft that it almost feels unreal. Honestly, once you try it, regular cheesecake just won’t cut it anymore. 

The best part? It looks fancy, but the ingredient list is super simple. With just a handful of kitchen basics and a bit of patience, you can bake this dreamy six-inch cheesecake right at home. Ready to impress yourself (and anyone lucky enough to share a slice)? Let’s bake it!

Ingredients (6-inch Light Cheesecake)

  • 125 g cream cheese
  • 35 g butter
  • 60 g milk
  • 15 g cornstarch
  • 15 g cake flour (low-gluten flour)
  • 3 eggs (about 60 g each with shell)
  • 45 g sugar
  • A few drops of vinegar or lemon juice

Instructions

  1. Melt & mix
    • In a heatproof bowl, combine cream cheese, butter, and milk.
    • Melt over a double boiler and stir until smooth.
  2. Add dry ingredients
    • Sift in cornstarch and cake flour.
    • Mix until lump-free.
  3. Egg yolks
    • Separate the eggs.
    • Add yolks into the cream cheese mixture and whisk until smooth.
  4. Whip the egg whites
    • Beat egg whites with sugar and a few drops of lemon juice or vinegar.
    • Whip until soft peaks form.
  5. Combine gently
    • Fold the whipped egg whites into the cream cheese batter in 3 additions.
    • Keep the mixture airy for a fluffy cheesecake.
  6. Bake
    • Pour batter into a lined 6-inch round cake pan.
    • Place the pan in a water bath and bake at 150°C (300°F) for 50–60 minutes until lightly golden.
  7. Cool & enjoy
    • Let the cheesecake cool in the oven with the door slightly open to prevent collapse.
    • Chill before serving for the fluffiest texture.

🍰 Q&A About Light Cheesecake

1. Why use a water bath for baking cheesecake?

The water bath keeps the baking temperature gentle and humid, preventing cracks and helping the cheesecake rise fluffy and even.

2. Can I use all-purpose flour instead of cake flour?

Yes, but cake flour gives a softer and lighter texture. If using all-purpose flour, remove 1 tsp flour and replace it with 1 tsp cornstarch per 15 g.

3. Why let the cheesecake cool in the oven?

Sudden temperature changes can make the cheesecake shrink or collapse. Cooling slowly in the oven ensures it stays tall and fluffy.

4. Can I make this cheesecake without cornstarch?

You can, but cornstarch helps stabilize the batter and gives the cheesecake a smoother, lighter crumb. Without it, the texture may be denser.

5. How should I store this cheesecake?

Keep it chilled in the fridge for up to 3 days. For best texture, let it sit at room temperature for 5–10 minutes before serving.

This light cheesecake is the kind of dessert that makes you close your eyes with every bite. It’s soft, creamy, and melts on your tongue like a sweet memory you’ll never forget. Once you bake it, you’ll know why it’s worth remembering for a lifetime.

Post a Comment