Fluffy cheesecake

You know that one-day when you suddenly have an irresistible craving to something that you don’t usually eat, well last week I had one of those cravings. To be honest I’m not a big fan of cheesecakes because of the cheese part texture, unless it’s the German version which i adore because of its fluffiness and lemony taste. Therefore I decided to come up with my own recipe that mixes the original American cheesecake consistency with the German one freshness and fluffiness, of course while trying to make it less of a caloric bomb and of course as you might expect, yes there is chocolate somewhere in the recipe even if it’s optional.

cheesecake closeup


Cheese mixture

  • 150 gr of ricotta cheese
  • 150 gr of cream cheese
  • 50 gr of sugar ( of course you can use brown sugar )
  • 1 egg
  • the zest of one lemon and/or vanilla extract ( I use both of them because why not ) .
  • 100 gr of whipping cream (18% fat mat )


  • 150 gr of Speculos ( speculos is my favorite tea biscuit but this recipe goes well also with amaretto to add an Italian twist and the nutty flavor of almonds goes divinely well with the lemon zests )
  • 50 gr of melted butter


  • 100 grs of dark chocolate (I used a 55% dark chocolate here )
  • Some fresh summer fruits


Start with the crust by mixing the biscuits and adding the melted butter all together then flattening the whole preparation in your cheesecake baking tray that you already laid with a parchment paper because it need to get some rest in the fridge to get together ( 1 hour is enough ) .

Then move to the cheese mixture first start with mixing up the ricotta and cream cheese to get one homogenous luscious cream then add the lemon zest, vanilla the egg and 25 gr of sugar mix all of this gently and set it aside. Get you whipping cream and prepare yourself for some workout because things can get sweaty here, start whipping the 100gr of cream with the rest of the sugar until having a fluffy cloud of “crème Chantilly”. Now start gently folding in the Chantilly cream with the rest of the ingredients using a spatula to get that airy luscious German cheesecake texture. Now add this mixture on your biscuit base and bake for 50 min on a 170 C .

For the decoration melt 100 gr of chocolate and pour it on the cheesecake after it’s set and cold and let it in the fridge the whole night, then you can add some seasonal fruits on the top, some Oreo cookies, M&M’s … there is an unlimited number of choices .

Amal Nasri

Amal Nasri

A full time sweet tooth foodie , foodphotographer and recipe developer who is always on the hunt of new flavor combinations and food discoveries to re-create sweet delicacies and fresh dessert recipes .

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