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Cheesecake

UpdatedJul 12, 2026
by
Editorial Staff
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©
Adobe Stock
Cheesecake
©
Adobe Stock
Cheesecake
Yields:
12
serving(s)
Prep Time:
25 minutes
Total Time:
1 hour 15 minutes
Cal/Serv:
366
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Light enough for an afternoon snack yet rich enough for dessert, this cheesy cake fits almost any occasion.

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Recipe Information

Ingredients

For:
12
serving(s)

Butter Mixture

  • 8.8 oz unsalted butter, softened
  • 3.5 oz powdered sugar

Meringue

  • 5 large egg whites, at room temperature
  • 2/3 cup superfine sugar, or granulated sugar

Egg Yolks

  • 5 large egg yolks, at room temperature

Dry Ingredients

  • 1 2/3 cups cake flour
  • 1.2 oz cornstarch

Cheese

  • 1 cup finely grated cheddar cheese

Topping

  • almonds, sliced, as needed
US Customary - Metric
Nutrition Facts
Cheesecake
Serving Size
 
78 g
Amount per Serving
Calories
366
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
131
mg
44
%
Sodium
 
91
mg
4
%
Potassium
 
60
mg
2
%
Carbohydrates
 
35
g
12
%
Fiber
 
0.4
g
2
%
Sugar
 
19
g
21
%
Protein
 
7
g
14
%
Vitamin A
 
716
IU
14
%
Calcium
 
85
mg
9
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Equipments

  • 1 conventional oven
  • 1 9-inch round cake pan
  • 1 sheet parchment paper
  • 1 kitchen scale
  • 1 set measuring cups
  • 1 set measuring spoons
  • 2 large mixing bowls
  • 1 medium mixing bowl
  • 1 fine mesh sieve
  • 1 rubber spatula
  • 1 whisk
  • 1 wire cooling rack
  • 1 serrated cake knife
  • 1 offset spatula (or large spoon)
  • 1 toothpick (or cake tester)
  • 1 electric hand mixer (or stand mixer)
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Directions

  1. Preheat the oven to 340°F (170°C). Grease and line the bottom of a round cake pan with parchment paper.
  2. Sift the cake flour and cornstarch together into a bowl. Set aside.
  3. Add the softened butter and powdered sugar to a large mixing bowl. Beat with an electric mixer until pale, light, and fluffy.
  4. Add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  5. In a separate clean bowl, beat the egg whites until foamy. Gradually add the superfine sugar while continuing to beat. Whip until the meringue forms soft, glossy peaks.
  6. Fold one-third of the meringue into the butter and egg yolk mixture to lighten it.
  7. Gently fold in the remaining meringue, alternating with the sifted dry ingredients. Add the flour mixture a little at a time and fold just until combined.
  8. Add the grated cheddar cheese and gently fold it into the batter. Avoid overmixing, as this can deflate the meringue and make the cake dense.
  9. Pour the batter into the prepared cake pan and smooth the top. Sprinkle sliced almonds evenly over the batter.
  10. Bake for about 50 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
  11. Let the cake cool in the pan for 15 minutes. Carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing.
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