Never-fail fluffy cheesecake: A 10‑minute miracle recipe

Tall, fluffy, and creamy. This cheesecake can be prepared in just 10 minutes. I've baked it dozens of times, and it has never once fallen or cracked. It's reliably fail-proof.

Special occasions like name days demand distinctive decorations and, of course, a celebratory cake. Contrary to what you might think, opting for a cheesecake instead of a torte can create just as much, if not more, excitement—especially with this recipe. It's soft, fluffy, and incredibly moist. You can also whip it up in a mere 10 minutes, making it a dependable recipe that never disappoints.

Cheesecake enjoys worldwide popularity, with variations that reflect its global appeal. Americans treasure their dense and creamy New York cheesecake, while Europeans prefer theirs fluffy. This one distinguishes itself Among the myriad cheesecake recipes available online—it never falls or cracks. It's a tried and true recipe that has never let me down.

The ingredients are straightforward and easily sourced from any grocery store—cream cheese, eggs, and either vanilla or custard pudding. The base doesn't require baking; simply crumble cookies and mix with a bit of melted butter to bind it together during baking.

To achieve a perfectly even cheesecake, let it cool down slowly by leaving it in the oven with the door slightly ajar after baking. Cooling the cheesecake this way prevents cracking. Also, ensure the cheese and eggs are at room temperature before you start.

Ingredients:

• 2.2 pounds of cream cheese,
• 2 packages of vanilla or cream pudding,
• 3 large eggs,
• 1 cup of sugar,
• 7 ounces of crunchy cookies,
• 1.76 ounces of butter,
• 2 bars of white chocolate,
• about 3.4 fluid ounces of heavy cream,
• A handful each of fresh strawberries, raspberries, and blueberries.

Preparation:

1. Begin with a large bowl. Crack the eggs into it, add sugar, and beat until fluffy.
2. Introduce the cream cheese and pudding, mixing at the lowest speed until incorporated.
3. Crumble the cookies into fine pieces, using either a food processor or a rolling pin, then combine with melted butter. Press this mixture into the bottom of the baking form, smoothing it with a spoon.
4. Pour the cheesecake mixture over the base. Bake in a preheated oven at 347°F for one hour.
5. Once baked, open the oven door slightly and let the cake cool down completely inside.
6. Meanwhile, for the topping, melt the white chocolate in a water bath, stir in the heavy cream, and mix well.
7. Finish by covering the cooled cheesecake with the chocolate mixture and decorating with fresh fruits as desired.