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## Instructions
### Step 1: Prepare the Crust
1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
### Step 2: Make the Fluffy Filling
1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Add sugar and vanilla extract. Beat again until light and fluffy.
3. Add eggs one at a time, mixing just until incorporated after each one.
4. Gently fold in sour cream and heavy cream until fully blended. Do not overmix.
### Step 3: Bake the Cheesecake
1. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
2. Place the pan in a large roasting dish and pour hot water into the dish to create a water bath.
3. Bake for 60–70 minutes, or until the center is just set and slightly jiggly.
4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
### Step 4: Chill and Serve
1. Remove the cheesecake from the oven and water bath. Let it cool to room temperature.
2. Refrigerate for at least 4 hours, preferably overnight.
3. Slice, serve, and enjoy every fluffy bite.
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## Pro Tips for the Perfect Texture
– **Room-temperature ingredients** help prevent lumps and ensure a smoother batter.
– **Avoid overmixing**, especially after adding the eggs, to maintain a light texture.
– **Water bath baking** creates gentle, even heat and prevents cracking.
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## Variations to Try
– **Lemon Fluffy Cheesecake**: Add 1 tbsp lemon zest and 2 tbsp lemon juice to the batter.
– **Chocolate Swirl**: Drizzle melted chocolate into the batter before baking and swirl gently.
– **Berry Topping**: Top with fresh strawberries or blueberries and a glaze for added freshness.
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## Final Thoughts
This fluffy cheesecake is the stuff of dessert dreams—light, creamy, and elegant enough for special occasions yet simple enough for a weeknight treat. Once you try it, you may never go back to dense cheesecake again.
Happy baking!
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