This dessert is a heavenly treat with its pillowy-soft texture, rich creamy flavor, and golden-baked crust. It’s perfect for gatherings, special occasions, or simply when you want to indulge. The sweet cream drizzle adds a luxurious touch that takes this dessert to the next level.
Why This Recipe Works
The combination of cream cheese and whipped eggs gives the cheesecake its signature cloud-like texture. Baking it low and slow ensures that it cooks evenly without cracking. The drizzle adds sweetness and moisture, enhancing every bite.
Ingredients
For the Cheesecake:
Cream Cheese Mixture
3 large eggs (room temperature)
1 cup (200g) granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups (500g) cream cheese, softened
1/4 cup (60g) unsalted butter, melted
Dry Ingredients
1/4 cup (30g) cornstarch
1/4 cup (30g) all-purpose flour
Liquid Ingredients
1 cup (240ml) whole milk
1/4 cup (60ml) heavy cream
For the Drizzle:
1/2 cup (120ml) sweetened condensed milk
1/4 cup (60ml) heavy cream
For Garnish:
Powdered sugar (for dusting)
What You’ll Need
Large mixing bowl
Electric mixer or whisk
8-inch (20cm) springform pan
Parchment paper
Large roasting pan for a water bath
Oven preheated to 325°F (160°C)
How to Make This Cheesecake
Step 1: Prepare the Pan and Preheat
Preheat your oven to 325°F (160°C).
Grease an 8-inch springform pan with butter and line the bottom with parchment paper. Wrap the bottom of the pan in aluminum foil to ensure no water seeps in during the baking process.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk the cream cheese until smooth and fluffy.
Add the melted butter and continue whisking until combined.
Add the eggs one at a time, mixing thoroughly after each addition.
Step 3: Incorporate the Dry Ingredients
In a separate bowl, sift together the cornstarch, all-purpose flour, and salt.
Gradually add the dry mixture to the wet ingredients, whisking until no lumps remain.
Step 4: Add the Milk and Cream
Slowly pour the milk and heavy cream into the batter, mixing gently to keep the batter light and airy.
Add vanilla extract for flavor. The batter should be smooth, creamy, and slightly runny.
Step 5: Pour and Prepare for Baking
Pour the batter into the prepared springform pan.
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath ensures even baking and prevents cracks.
Step 6: Bake
Transfer the pan into the oven and bake for 50–60 minutes, or until the top is golden brown and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside for 15 minutes with the door slightly ajar.
Step 7: Cool and Refrigerate
Remove the cheesecake from the water bath and place it on a wire rack to cool to room temperature.
Once cooled, refrigerate for at least 4 hours or overnight for best results.
Making the Sweet Cream Drizzle
In a small saucepan, gently heat the sweetened condensed milk and heavy cream over low heat. Stir continuously to avoid burning.
Once combined and slightly thickened, remove from heat and let cool.
Final Assembly
Remove the cheesecake from the refrigerator and gently release it from the springform pan.
Dust the top with powdered sugar for a classic touch.
Slice the cheesecake into wedges and drizzle the sweet cream sauce over each slice just before serving.
Tips + Tricks for Recipe Success
Room Temperature Ingredients: Ensure the cream cheese, eggs, and butter are at room temperature for a smoother batter.
Water Bath: Wrapping the springform pan in foil is crucial to prevent water from seeping into the batter.
Don’t Overmix: Overmixing can introduce too much air, causing the cheesecake to crack.
Chill Time: Allowing the cheesecake to set in the refrigerator enhances its flavor and texture.
Optional Garnishes: Fresh fruit, such as berries or sliced peaches, pairs wonderfully with this dessert.
Serving Suggestions
Serve chilled with a drizzle of the sweet cream sauce.
Pair with fresh fruit like strawberries, blueberries, or raspberries.
Add a dollop of whipped cream for extra indulgence.
Storage and Make-Ahead Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap the cheesecake tightly in plastic wrap and store in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
Why You’ll Love This Cheesecake
Texture: The soft, fluffy, and creamy layers melt in your mouth.
Versatility: It’s perfect for casual family dinners or formal occasions.
Simple Ingredients: Most ingredients are pantry staples, making it budget-friendly.
Aesthetic Appeal: The golden top and creamy center make it as beautiful as it is delicious.
This “Cloud-Like Cheesecake with Sweet Cream Drizzle” is a recipe that’s bound to become a family favorite. Its delicate balance of flavors, combined with its luxurious texture, makes it a standout dessert. Whether you’re serving it for a holiday gathering, a birthday celebration, or just a treat for yourself, this cheesecake is guaranteed to impress.
Enjoy baking and savor every bite of this delightful creation!