Cloud Cheesecake: So Creamy, You'll Never Buy One Again!🍰

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*Recipe Step by Step: Gourmet’s Favorite: Cloud Cheesecake: So Creamy, You'll Never Buy One Again!"*

*The softest, smoothest cheesecake you've ever tried. No cracks, no water bath hassle. 100% foolproof — and dangerously delicious.*

⭐️ What You'll Need

*For the filling:*

* 2 large eggs
* ½ cup sugar (120 g)
* ½ cup sour cream (100 g)
* 1 block (17.6 oz / 500 g) *Philadelphia cream cheese*, room temperature

*For the crust:*

* 1½ cups crushed shortbread or graham crackers (150–200 g)
* 1 tbsp cocoa powder
* Pinch of fine salt
* 1 tsp ground coriander or cinnamon
* 2 tbsp melted unsalted butter (30 g)

🥣 Instructions

*1. Prep the cheesecake batter:*
In a bowl, whisk together the eggs, sugar, and sour cream until smooth. Set aside.

In a clean mixing bowl, slightly whip the room-temp cream cheese using a whisk or spatula until creamy. Gradually add the egg mixture in small portions, mixing gently each time until fully incorporated. Don’t rush — adding it too fast can create lumps.

*2. Make the crust:*
Crush the cookies in a zip bag or blender. Add cocoa powder, a pinch of salt, and coriander or cinnamon. Stir in melted butter and mix until combined.

*3. Line and fill the pan:*
Use a 6-inch (16 cm) springform pan if possible. Line the sides with a strip of parchment for smooth edges.

Press the crust mixture into the bottom of the pan using the back of a spoon until compact. Pour the cheesecake filling on top and gently shake the pan side to side to release any air bubbles.

*4. Bake:*
Preheat the oven to 300°F (150°C). Place an oven-safe dish filled with hot water on the bottom rack (this creates moisture and prevents cracks). Bake the cheesecake on the middle rack for **30 minutes**.

*5. Rest & cool:*
After 30 minutes, turn off the oven *without opening the door*. Let the cheesecake sit inside for *1 hour*.

Then, remove it and let it cool completely to room temperature. Refrigerate for a few hours or overnight before serving.

🍰 Notes & Tips:

* This cheesecake gets even better the next day — richer, denser, creamier.
* It’s so soft and silky on day one, your family might not let it last that long.
* No water bath needed *inside* the pan — just a dish of water in the oven.

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