Fluffy Bakery-Style Cheesecake

Light, fluffy, and airy with a delicate texture. Perfect chilled overnight.

Crust

• 7 full graham cracker sheets, crushed into fine crumbs
• 3 tbsp melted butter
• 1 tbsp sugar

Stir everything together with a fork until all the crumbs are coated.

Press firmly into the bottom of an 8-inch round baking dish using the bottom of a measuring cup or glass.

Bake at 325°F (163°C) for 8 minutes, then let the crust cool.

Filling

Separate 2 eggs, placing the yolks in one bowl and the whites in another.

In a large bowl, add

• 2 (8 oz) boxes of cream cheese
• ¾ cup sugar

Using an electric hand mixer on low speed, blend until completely smooth, about 1–2 minutes.

Add the 2 egg yolks and blend for about 15–20 seconds.

Add

• ½ cup sour cream
• ¼ cup heavy cream
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• Pinch of salt
• (Optional: ½ tsp finely grated lemon zest.)

Blend on low just until smooth.

In a separate clean, dry bowl, whip the 2 egg whites with an electric mixer on medium-high speed until soft peaks form.

Using a rubber spatula, gently fold the whipped egg whites into the cream cheese mixture in 3 additions, folding just until no white streaks remain.

Pour the filling over the cooled crust and gently tap the dish on the counter once or twice to release any large air bubbles.

Bake at 325°F (163°C) for 45–50 minutes, until the edges are set and the center still has a slight jiggle.

Turn the oven off, crack the oven door open, and let the cheesecake cool inside for 1 hour.

Let it cool on the counter for another 30–60 minutes, then refrigerate for at least 6 hours, preferably overnight.

Enjoy cold

Quick Tip: This cheesecake will puff up while baking and may sink slightly or crack as it cools. That’s completely normal, and it doesn’t affect the texture or flavor. And it’s amazing.