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Cream Cheese Cake: light, airy, and easy to bake
Light, creamy cream cheese cake with a gentle bake in a water bath; chill before serving for clean slices.
Why this recipe works
This Cream Cheese Cake is a light, airy dessert that’s best for a simple weekend bake. It’s approachable for home bakers who want a silky, cheesecake-like texture without a full cheesecake bake.
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Key takeaways
Cream cheese cake with a soft, airy texture
Uses a water bath for gentle baking
Chill time is key for clean slices and flavor
Recipe guide
This Cream Cheese Cake is a light, airy dessert that’s best for a simple weekend bake. It’s approachable for home bakers who want a silky, cheesecake-like texture without a full cheesecake bake.
A light, cheesecake-like dessert you can bake at home.
- Cream cheese cake with a soft, airy texture
- Uses a water bath for gentle baking
- Chill time is key for clean slices and flavor
1. Prep and batter
Preheat to 160°C. Line a 12–15 cm pan. Beat cream cheese and melted butter until smooth, then mix in sugar, yolks, milk, vanilla, lemon juice, and salt. Sift and fold in cake flour and cornstarch.
2. Whip egg whites
Whisk whites to frothy, add sugar gradually, and beat to soft peaks. Fold one-third into the batter to loosen, then fold in the rest until just combined.
3. Bake and chill
Pour into pan, bake in a water bath 35–45 minutes until top is golden and center skewer comes out clean. Cool 15 minutes in oven with door ajar, then at room temp and refrigerate at least 2 hours.
Ingredients
- 120 g cream cheese (room temperature)
- 30 g unsalted butter (melted)
- 35 g granulated sugar
- 2 large eggs (separated)
- 10 g cake flour
- 8 g cornstarch
- 30 ml whole milk
- 1/4 tsp vanilla extract
- 1/4 tsp lemon juice
- A pinch salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 160°C (320°F). Prepare a small round 12–15 cm cake pan by lining the bottom with parchment and greasing the sides. Place cream cheese and melted butter in a bowl and whisk until smooth. Add granulated sugar, egg yolks, milk, vanilla, lemon juice and salt; whisk until fully combined. Sift cake flour and cornstarch over the mixture and fold in until smooth. In a clean bowl, whisk egg whites until frothy, then gradually add a small portion of sugar and continue whisking to soft peaks; fold remaining sugar and beat to glossy medium peaks. Gently fold one third of the beaten egg whites into the cream cheese batter to loosen, then carefully fold in the rest until just combined. Pour batter into the prepared pan and tap gently to remove large air bubbles. Place the pan in a larger roasting pan, pour hot water into the outer pan to come about 1–2 cm up the sides (water bath). Bake for 35–45 minutes, or until the top is lightly golden and a skewer inserted into the center comes out mostly clean. Turn off oven, crack oven door and let cake cool inside for 15 minutes, then remove and cool to room temperature. Chill in refrigerator for at least 2 hours before serving. Dust with powdered sugar just before serving, if desired.
FAQs
Can I bake this without a water bath?
Yes, but the cake may crack or bake unevenly. A shallow water bath helps even heat and moisture.
Can I make this dairy-free?
Try using vegan cream cheese and butter substitutes; texture may vary slightly.
How long should I chill the cake?
Chill at least 2 hours, or overnight for best slice quality.