Fluffy Creamy Cheesecake Squares

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Ingredients Needed

For the Cheesecake Batter

  • 400 g cream cheese (softened)
  • 100 g unsalted butter (softened)
  • 150 ml milk
  • 6 large eggs (yolks and whites separated)
  • 160 g sugar (divide into two portions)
  • 120 g cake flour (or sifted all-purpose flour)
  • 40 g cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • A pinch of salt

For the Baking Pan

  • Parchment paper
  • Hot water for a water bath

Optional Flavor Enhancers

  • Lemon zest
  • A drop of almond extract
  • A spoon of yogurt for extra tang

This recipe yields a thick, tall cheesecake similar to the one in your image.

Preparing the Baking Pan

Line a square baking pan (20×20 cm or 8×8 in) with parchment paper. Allow the parchment to go up the sides of the pan to make lifting easier.

Using a Water Bath

This cheesecake requires gentle heat. Prepare a larger tray and place your lined pan inside it. You will later fill the outer tray with hot water up to 1–2 cm high.

The water bath prevents cracking and ensures a moist, creamy texture.

Preparing the Cream Cheese Base

In a large mixing bowl, add:

  • softened cream cheese
  • softened butter

Beat them together until smooth and lump-free. The smoother your base, the silkier the final cake will be.

Adding the Milk

Warm the milk slightly (not hot!). Slowly pour it into the cream cheese mixture while whisking continuously.

Adding the Yolks

Add the egg yolks one at a time, mixing gently after each addition.

Adding Flavoring

Incorporate:

  • vanilla
  • lemon juice
  • optional lemon zest

Adding Dry Ingredients

Sift the cake flour and cornstarch over the bowl. Gently fold them into the batter until combined.

At this stage, the mixture will be thick, creamy, and smooth.

Preparing the Egg Whites

In a clean, dry bowl, add the egg whites and a pinch of salt.

Whipping the Egg Whites

Begin beating on medium speed. When the mixture becomes foamy, slowly add the second portion of sugar (about 100 g), a little at a time.

Whip until you get soft to medium peaks — the egg whites should be glossy and firm enough to hold shape, but not stiff like meringue for cookies.

Combining the Batter

Add 1/3 of the whipped egg whites into the cream cheese mixture and fold gently. This lightens the batter.

Then add the remaining egg whites in two more additions, folding carefully to avoid deflating the mixture.

The batter should look airy and smooth.

Pouring and Preparing to Bake

Pour the cheesecake batter into the lined pan. Tap lightly to remove large air bubbles.

Place the pan inside the larger tray and pour hot water around it to create the water bath.

Baking the Cheesecake

Baking Temperature

Preheat your oven to 150°C (300°F).

Bake Time

Bake for 70–80 minutes, or until:

  • the top is lightly golden
  • the cake has risen significantly
  • the center is set but still slightly jiggly

Cooling in Stages

Turn off the oven and leave the cake inside for 10 minutes with the door slightly open. This prevents sudden collapse.

Then remove from the water bath and cool completely on a rack.

Once cool, refrigerate for at least 4 hours or overnight for best texture.

Cutting the Cheesecake

Use a warm knife for clean cuts.

Cut into large, thick squares as shown in your image — their height should be airy and impressive.

The sides will be creamy and pale, while the top stays golden and glossy.

Texture and Flavor Notes

Texture

  • Soft and airy like a soufflé
  • Creamy but not heavy
  • Slight bounce when pressed gently
  • Melt-in-your-mouth interior

Flavor

  • Mild sweetness
  • Soft cream cheese tang
  • Gentle vanilla aroma
  • A hint of lemon brightness

This is the perfect cheesecake for those who want elegance without heaviness.

Variations

Lemon Cloud Cheesecake

Increase lemon juice to 2 tablespoons and add zest for a citrusy version.

Chocolate Swirl

Add melted white chocolate to the batter before folding in egg whites.

Vanilla Dream

Use premium vanilla bean paste for deeper aroma.

Caramel Top

Drizzle warm caramel over the cake once cooled.

Serving Suggestions

  • Serve chilled with fresh berries
  • Add whipped cream for extra indulgence
  • Dust lightly with powdered sugar
  • Pair with tea, coffee, or milk

These squares are especially popular at brunches, gatherings, and celebrations.

Storage Instructions

Refrigeration

Store in an airtight container for 4–5 days.

Freezing

Wrap each piece and freeze for up to 2 months.

Thaw in the refrigerator before serving.

Tips for Perfect Results

Use room-temperature ingredients

Cold cream cheese creates lumps.

Don’t skip the water bath

This ensures even baking and prevents cracks.

Don’t overbeat egg whites

Soft to medium peaks give the lightest texture.

Cool gradually

Sudden cooling causes sinking.

Use parchment paper

This prevents sticking and helps lift the cake easily.

Summary of the Recipe

  1. Prepare pan with parchment and water bath.
  2. Mix cream cheese, butter, milk, yolks, and dry ingredients.
  3. Whip egg whites with sugar to soft peaks.
  4. Fold gently into batter.
  5. Pour into pan and bake low and slow.
  6. Cool gradually, then refrigerate.
  7. Cut into thick, beautiful squares and enjoy!

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