light cheese cakes

How to Make Classic Light Cheesecake: A Step-by-Step Guide

Light cheesecake, with its delicate, melt-in-your-mouth texture, is a beloved dessert. Here’s a simple yet foolproof recipe to help you create this treat at home.

Ingredients:

- 200g cream cheese, softened

- 80g granulated sugar

- 2 large eggs, room temperature

- 100ml milk

- 80g all-purpose flour

- 1 tsp vanilla extract

- A pinch of salt

Steps:

1. Prep: Preheat the oven to 160°C (320°F). Grease a 6-inch round cake pan and line the bottom with parchment paper.

2. Mix Cream Cheese & Sugar: Beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

3. Combine Dry & Wet Ingredients: Sift flour and salt into the mixture. Gradually fold in the milk until just combined—avoid overmixing to keep the cake light.

4. Bake: Pour the batter into the prepared pan. Place the pan in a larger baking dish, add hot water to reach halfway up the sides (water bath method), and bake for 45-50 minutes until the center is set but slightly jiggly.

5. Cool & Chill: Turn off the oven, let the cake cool inside with the door ajar for 1 hour. Then refrigerate for at least 4 hours, preferably overnight, before serving.

Tips: For extra flavor, add lemon zest or a tablespoon of sour cream. Enjoy this creamy, dreamy cheesecake plain or topped with fresh berries!