Shufflepuff cheesecake is a pastry with cheese as the main ingredient and cornstarch, milk, and egg whites as secondary ingredients. Soufflé cake is a very light textured confection, the main body of which is whipped egg whites, and eaten with a dominant sweet flavor.

Light cheesecake is a dessert with a delicate and dense texture, where the focus is not on the sweetness but on the tartness of the cheese, and whipping is not needed (and not allowed) at all.

The light cream, cheese, and yogurt used for the light cheesecake come straight from the refrigerator, which allows the cheese paste to thicken. Do not unmold immediately after baking. Allow it to cool naturally before unmolding, and it tastes better when chilled in the fridge.