Best Fluffy Cheesecake Recipes

FLUFFY JIGGLY JAPANESE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 320°F (160°C).
• In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
• In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
• Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
• In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
• Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
• Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
• Pour the batter into the pan and shake to release any large air bubbles.
• Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
• Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
• Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
• Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
• Enjoy!

LIGHT AND FLUFFY LEMON JELLO CHEESECAKE

Steps:

• Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
• Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
• Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
• Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
• In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
• Add Jello mixture to evaporated milk and continue to beat until well blended.
• Pour over Graham cracker crust.
• Chill until firm.

FLUFFY 2-STEP CHEESECAKE (COURTESY OF COOL WHIP)

Steps:

• Beat cream cheese and sugar in a large bowl with an electric mixer on high speed until smooth.
• Gently stir in whipped topping.
• Spoon into crust.
• Refrigerate 3hrs or until firm.
• Garnish with fruit of your choice or leave plain with a dollop of cool whip on top.

FLUFFY TWO STEP CHEESECAKE I

Steps:

• In a large bowl beat together the cream cheese and sugar until smooth. Gently fold in the whipped topping. Spoon into the prepared crust. Refrigerate 3 hours, or until set.

FLUFFY TWO STEP CHEESECAKE II

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gently fold in whipped topping. Spoon into crust. Refrigerate for 2 hours or until set.

NO BAKE - LIGHT AND FLUFFY CHEESECAKE

Steps:

• 1. Crust Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9x13x2-inch pan. Note: To save time , you can also use 2 store bought pre-made graham cracker crust .. there is enough filling from this recipe to fill two crusts.
• 2. Filling Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped MILNOT. (This can be done with electric mixer.) Pour filling into graham crust . Top evenly with final 1/3 of graham cracker crumbs.
• 3. Refrigerate at least 6 hours before serving. Note: If desired top with your favorite topping before serving (cherry, strawberry, blueberry) 12 servings

LIGHT AND FLUFFY LEMON CHEESECAKE

Steps:

• Crush biscuits and add to melted butter.
• Press into a 9" spring form cake tin.
• Bake in oven for 10 minutes at 180 degrees celsius.
• Dissolve jelly in hot water.
• Add lemon juice to make up 1 cup of liquid and also add lemon rind.
• Whip evaporated milk until very thick.
• Beat separately the cream cheese, sugar and vanilla.
• Fold into beaten milk.
• Fold in warm jelly and lemon mixture.
• Pour into case and chill 24 hours.
• Decorate with cream and strawberries if desired.

FLUFFY 2 STEP CHEESECAKE

Steps:

• Beat cream cheese and sugar in large bowl, with a mixer, on high speed until smooth.
• Gently stir in whipped topping.
• Spoon into crust.
• Refrigerate 3 hours or until set.
• Add pie filling as a topping (optional).
• Keep leftovers refrigerated.

FLUFFY PUMPKIN CHEESECAKE PIE

Steps:

• 1. Mix cream cheese, sugar and pumpkin pie spice on medium speed.
• 2. Stir in pumpkin.
• 3. Add eggs and mix until blended.
• 4. Pour into crust.
• 5. Bake at 350* for 40 minutes.
• 6. Cool.
• 7. Refrigerate for 3 hours, or overnight.

FLUFFY PUMPKIN CHEESECAKE PIE

Steps:

• In large mixing bowl beat cream cheese on medium speed until fluffy.
• Add sugar & spice - beat until combined.
• Add eggs, one @ a time, mixing until just combined after each addition.
• Stir in pumpkin.
• Pour into crust and bake @ 350 degree oven for 35 to 40 minutes or until center is almost set.
• Cool for 1 hour on wire rack.
• Refrigerate at least 3 hours before serving.
• * Soften cream cheese in microwave @ high for 15 to 20 seconds.
• ** May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.

FLUFFY MILNOT CHEESECAKE

Steps:

• CRUST: Mix graham crackers and melted butter together.
• Reserve 1/2 cup and set aside,then press the rest into 13 X 9" cake pan.
• Bake at 350 for 8- 10 minutes and cool.
• Dissolve 2 pkgs jello in water and set aside to cool.
• Beat together cream cheese and sugar and set aside.
• Whip chilled milnot and sugar together until stiff.
• (Like whipped cream and use a large mixing bowl as this grows quite a bit in volume) Add jello to cream cheese mixture and blend thoroughly.
• Add all to whipped milnot and beat until well mixed.
• Pour over cooled crust, sprinkle reserved crumb mixture on top and chill at least 2 hours.

FLUFFY LEMON CHEESECAKE PIE

Steps:

• Heat oven to 350°F. Using food processor, finely crush cereal.
• In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well mixed. Press in bottom and up side of ungreased 9-inch pie plate.
• Bake 8 to 10 minutes or until golden brown. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in granulated sugar. Add sour cream, vanilla, lemon peel and lemon juice; beat until well mixed. Fold in whipped topping. Refrigerate until ready to fill pie.
• Spread filling evenly into fully cooled crust. Cover and refrigerate 4 hours to set.
• For flag design, arrange blueberries in upper left area of pie to create stars; alternately arrange raspberries and strawberry slices in rows over pie to create stripes. Serve immediately. Store covered in refrigerator.

FLUFFY 2-STEP CHOCOLATE CHEESECAKE

Steps:

• Mix cream cheese, chocolate, and sugar with electric mixer until well blended.
• Gently stir in whipped topping.
• Spoon into crust.
• Refrigerate 3 hours or overnight.

FLUFFY LEMON CHEESECAKE SQUARES

Steps:

• Mix crust ingredients, press into 13x9 pan.
• In small bowl stir together sugar and cream cheese until fluffy.
• In another small bowl, mix jello and boiling water; add lemon juice and extract.
• Set aside to cool.
• Place large mixing bowl and beaters in freezer while jello cools.
• You can take a coffee break here.
• When bowl has chilled, whip evaporated milk on high until thick and holds a peak.
• Turn mixer to low; mix in cream cheese mixture.
• Mix in the jello mixture.
• Pour over crust in pan.
• Chill; cut into squares.

FLUFFY CHEESECAKE DESSERT

Steps:

• In a large microwave-safe bowl, combine marshmallows and orange juice. Microwave, uncovered, on high for 1 minute. Stir until smooth. , In a large bowl, beat cream cheese until light and fluffy. Add marshmallow mixture; beat just until smooth. Fold in whipped topping. , Combine wafer crumbs and butter; set aside 3/4 cup for topping. Press remaining crumbs into an ungreased 13x9-in. pan. , Spoon cream cheese filling over crust. Sprinkle with reserved crumbs. Cover and refrigerate 1 hour or until set. Store in the refrigerator.

FLUFFY NO-BAKE CHERRY CHEESECAKE BARS

Steps:

• Combine crushed wafers, brown sugar, and butter in a food processor; pulse until mixture comes together. Press into the bottom of a 9x13-inch baking pan to make the crust.
• Beat cheesecake pudding mix gradually into the whipped topping until smooth. Spread evenly over the crust.
• Spread cherry pie filling over the whipped topping layer. Cover and refrigerate until flavors combine, 8 hours to overnight. Cut into bars.

FLUFFY JAPANESE CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Grease a 9 inch springform pan with nonstick cooking spray.
• Place a round of parchment in the bottom of the pan. Line the sides of the pan with 4 inch wide parchment paper.
• Wrap the outside of the pan with aluminum foil.
• Add milk, cream cheese and butter to a saucepan. Over medium heat, whisk ingredients until smooth. Set aside to cool.
• In a large bowl whisk egg yolks, vanilla and lemon juice. Add the cooled cream cheese mixture and whisk in in cornstarch and flour.
• Using a hand mixer with a whisk attachment, beat eggs whites and salt. Slowly stream the sugar in and continue whisking until soft peaks.
• Working in batches, fold the eggs whites into the egg yolk mixture. Gently fold until ingredients are combined.
• Pour the batter into the prepared springform pan. Place in a roasting pan or rimmed baking sheet. Gently shake to remove any air bubbles.
• Place in oven and add enough warm water to come up 1 inch up the side of the springform pan. Bake at 325 for 30 minutes.
• Reduce oven temperature to 275 and bake for 45-50 minutes until the cake is golden brown and jiggly.
• Allow the cake to rest for 10 minutes.
• Working quickly flip the cake out on to your hand. Remove the parchment paper from the sides and bottom. Place on a large plate.
• Dust with confectioners sugar. Slice using a serrated knife and serve with fresh berries.

FLUFFY PUMPKIN CHEESECAKE

Steps:

• Set aside all of your tools and ingredients for the 3 components-- which is why the ingredients are listed the way they are-- the crust, filling, and second layer glaze. (BTW, preparing the canned pumpkin gets it own step in #2) The glaze isn't like a frosting or some optional thing, you NEED to have this glaze on or the cheesecake won't have its fluffiness nor will it set right. You need at least 3 mixing bowls, two medium and one very large. You will also need an electric mixer (unless you have the strength of the Hulk to whisk all that cream cheese), a 10" pie pan, and a rubber scraper to get all of the mixtures out of their bowls.
• Prepare the pumpkin by measuring out 1/2 cup to use for the crust, and measure out 1/3 cup to use for the glaze-- the entire remainder of the 15-oz can (which should be just a little over 1 cup) is going to be used in the main cheesecake filling.
• Make the CRUST: Put 1/2 cup pumpkin, 4 tbsp butter, 1/4 cup brown sugar, 1 egg, 1 1/4 cups flour, 1/4 tsp cinnamon, and 1/4 tsp nutmeg into a medium or large mixing bowl. Beat well with the electric mixer and put it in an ungreased 10" pie pan, be sure to use the rubber scraper to get plenty on the sides of the pain and doesn't sink all the way to the bottom.
• Bake the crust at 350 for 10 minutes and then let it cool for 10-15 minutes.
• As the crust bakes then cools, make your GLAZE: Mix 1/3 cup pumpkin, 1 cup plain yogurt, 1 tsp vanilla, 1/4 cup sugar, 1/2 tsp cinnamon, and 1/2 tsp nutmeg. Beat softly in a medium sized mixing bowl, it should look like a bowl of orange yogurt. Cover the glaze and put in the fridge to chill for now.
• Get your large mixing bowl ready for all the ingredients for the FILLING: the remainder of the canned pumpkin, the cream cheese, 3 eggs, 1 tbsp vanilla, 1 tsp lemon juice, 1/4 cup flour, 1 1/4 cups sugar, 1 1/2 tsp cinnamon, and 1 1/2 tsp nutmeg. Beat slowly then quickly, until the mixture is completely smooth and melded.
• Raise the temperature to 450 (after the pan with the crust has been pulled out and I imagine it's cooled off for a while now.).
• Carefully pour the FILLING into the pan with the baked crust. When the temperature is done rising, put the pan back in the oven to bake at 450. Bake for 10 minutes.
• When the 10 minutes are up, lower the temperature to 300 and bake for 35 minutes.
• When the 35 minutes are up, remove the cheesecake from the oven and let it cool for 5-10 minutes.
• Take out your GLAZE and carefully spread it on the top of the cheesecake until there is none left. Bake for another 15 minutes at 300.
• When the 15 minutes are up, remove the cheesecake from the oven and let it cool at room temperature for 15-20 minutes.
• Cover the pan with foil and let it chill in the fridge for at least 4-6 hours before eating so the glaze can set.

FLUFFY CHEESECAKE

Steps:

• Preheat oven to 300°F.
• Butter the cake pan.
• Mix crust ingredients together and pat into pan.
• In a large bowl cream together cream cheese, 1 1/2 cup sugar, flour, vanilla, egg yolks, salt, and sour cream.
• In a separate smaller bowl, beat egg whites with 2 tbsp sugar until stiff peaks form.
• Fold egg whites gently into cheesecake mixture and pour into cake pan.
• Bake for 1 hour. Turn oven off and let cake stay in the oven for 1 more hour. DO NOT OPEN THE OVEN.
• Remove and let cool to room temperature. Cut and serve.

FLUFFY PUMPKIN CHEESECAKE PIE

Steps:

• 1. In large mixing bowl beat cream cheese on medium speed with electric mixer until fluffy. Add sugar and spice. Beat until combined.
• 2. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.
• 3. Pour into crust. Bake at 350 degrees for 35 to 40 minutes or until center is almost set.
• 4. Cool for 1 hour on wire rack. Refrigerate at least 3 hours, before serving. Garnish as desired. Store in refrigerator.