Fluffy Cloud Cream Cake (Cream Puff Cheesecake)

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⭐ Fluffy Cloud Cream Cake (Cream Puff Cheesecake)

A light, airy, melt-in-your-mouth cream cake with a silky custard-cheesecake filling and a soft sponge top. The frosting on top is unbelievably smooth and simple.

📌 INGREDIENTS

A) Sponge Layers (Top & Bottom)

  • 4 large eggs (room temperature)
  • ½ cup (100g) sugar
  • 1 cup (130g) all-purpose flour
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • Pinch of salt

B) Cream Filling

  • 2 cups (450g) cream cheese OR thick cottage cheese, blended smooth
  • 1 cup (240ml) heavy cream (whipped to soft peaks)
  • ¾ cup (150g) sugar
  • 3 large eggs
  • ¼ cup (30g) cornstarch
  • 1 cup (240ml) warm milk
  • 1 tbsp vanilla extract
  • Zest of 1 lemon (optional, traditional version)

C) Frosting / Topping

(The “unreal” smooth topping in the picture)

  • ½ cup (120ml) heavy cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla
    Mix until soft and creamy — NOT whipped fully.

D) Dusting

  • Powdered sugar

🥣 INSTRUCTIONS

👉 1. Prepare the Pan

  • Use a 9-inch springform pan
  • Line bottom with parchment
  • Grease the sides lightly

👉 2. Make the Sponge Batter

  1. Beat eggs + sugar 5–7 minutes until pale and fluffy.
  2. Add vanilla.
  3. Sift in flour + baking powder + salt.
  4. Fold gently.
  5. Pour half the batter into the pan (this forms the bottom layer).
  6. Reserve the remaining half for the top.

Bake the bottom layer for 10 minutes at 170°C / 340°F until just set.

👉 3. Make the Cream Filling

  1. Whisk cream cheese + sugar until smooth.
  2. Add eggs one at a time.
  3. Add cornstarch and mix.
  4. Add vanilla + lemon zest.
  5. Slowly pour in warm milk.
  6. Fold in softly whipped cream.

The filling should be thick, creamy, and pourable.

👉 4. Assemble

  1. Pour the cream filling over the partially baked base.
  2. Spoon the remaining sponge batter on top in rustic dollops (like shown in photo).
  3. Don’t spread flat — keep the natural ripples.

👉 5. Bake

Bake 50–60 minutes at 160°C / 320°F until the top is lightly golden and wobbly in the center.

Cool completely, then chill at least 4 hours or overnight.

👉 6. Frost & Finish

Once chilled:

  1. Spread the soft creamy frosting on top (thin layer).
  2. Dust generously with powdered sugar.

Slice and serve.

🍽️ SERVINGS

  • Makes 10–12 slices

🔥 NOTES

  • If using cottage cheese, blend until absolutely smooth.
  • Cake tastes better the next day.
  • Keep refrigerated.
  • Don’t overbake — wobble in center is perfect.
  • Powdered sugar sticks best when cake is cold.

💡 TIPS FOR THE BEST RESULT

  • Warm eggs whip faster.
  • Use full-fat cream cheese or blended cottage cheese.
  • Whip the cream only to soft peaks, not stiff.
  • If cake browns too fast, cover loosely with foil.
  • You can add a spoon of lemon juice for a tangier flavor.

🧮 NUTRITION (Approx per slice, 12 servings)

  • Calories: 285
  • Protein: 6g
  • Carbs: 26g
  • Fat: 18g
  • Sugar: 18g

🌟 BENEFITS

  • High in protein (from cheese & eggs)
  • Light texture compared to traditional cheesecake
  • Makes a dreamy celebration or tea-time cake

❓ Q&A SECTION

Q1: Can I make it low-sugar?

Yes — reduce sugar by 30% without affecting texture.

Q2: Can I use Greek yogurt instead of cream cheese?

You can replace half with Greek yogurt; cake becomes lighter.

Q3: Can this be frozen?

Yes — freeze slices up to 2 months.

Q4: Why is my cake sinking?

Normal for this cake — cool slowly and don’t open oven early.

 

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