Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Light, delicious, simple, and easy to whip together quickly!

Ingredients Nutrition


  1. 1. Melt the butter and mix with sugar and graham cracker crumbs. Press into bottom of cake/pie pan to make the crust. Tip: Use a smaller pie pan to press it into the dish and shape the crust.
  2. 2. Bake for five minutes at 300 degrees. Cool.
  3. 3. Put egg yolks, cream cheese, sugar, vanilla extract, lemon juice in a large bowl. Beat until smooth and creamy.
  4. 4. Whip egg whites until fluffy and stiff with egg beater.
  5. 5. Fold batter into egg whites until all the batter and whipped egg whites are evenly distributed. Pour mixture into now cooled crust.
  6. 6. Bake at 300 degrees for 45 minutes.
  7. Optional: top with canned cherry pie filling (or other topping of your choice).
Most Helpful

Very light and fluffy and easy to make. This has a totally different texture than I am use to in cheesecakes. I think with the cheesecake being so fluffy it lost a little of the cream cheese flavor. I topped it off with no sugar added cherry pie filling. Makes for a nice light dessert. Made for Pick A Chef Spring 2014.

Crafty Lady 13 April 08, 2014