Light Cheesecake

1Steve's Note:

Very light and fluffy cheesecake, much lighter and more chiffon-like than most cheesecakes.

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Servings: 12

• 2 (8 ounce) packages cream cheese
• 1 pint sour cream
• 1 cup sugar
• 2 teaspoons vanilla
• 2 tablespoons flour
• 3 tablespoons crushed pineapple
• 3 tablespoons pineapple juice
• 5 eggs , separated
• ¼ teaspoon cream of tartar
• 1 cup graham cracker crumbs

Directions:

1. Cream egg yolks and sugar then add cream cheese 8 onces at a time blending well. Next add the sour cream, flour, vanilla, pineapple and juice.
2. Beat egg whites addding pinch of cream of tartar (I use a 1/4 teaspoon) Beat until stiff, then fold into batter.
3. Prepare 10 inch springform pan.
4. Grease and sprinkle graham cracker crumbs on bottom and sides of pan.
5. Put batter in prepared pan.
6. Place pan in a pan of water. (I use a large roasting pan with about an inch or two of water).
7. Bake at 350 for 50 Minutes.
8. Then turn off oven and leave door halfway opened for 1 hour.
9. After 1 hour remove cake from oven.

Reviews

[Toadflax]

Awesome. I did make some changes but the basics were the same and I loved the results. I wanted to make half the recipe, and did so, with the following exceptions. I used 3 egg yolks and 2 whites. I omitted the pineapple and juice, instead using the juice of one lemon. I made this in a 6" springform pan which I buttered generously and sprinkled with graham crumbs (it took about 1/4 cup to coat the pan bottom and sides). I was worried that the pan was going to be too small but it worked perfectly. I wrapped the bottom of the pan in foil and set it in a larger pan with water about 3/4" up the sides of the pan. I cooked it a 325ºF (my oven runs a little hot) and it took 70 minutes. This made 6 nice-size servings which I served with a strawberry sauce.

[LoveMyPeeps]

fanstatically light and delicious!

[latinacook]

This cheesecake is so light and fluffy! And unlike most recipes out there it only uses 2 packages of cream cheese!! I have made it without the pineapple and it is awesome too. I have also cut the recipe in half (except 3 eggs instead of 5) and prepare it in an 8in springform and it comes out great as well. I use the wide side foil to make sure that no water will leak in...sometimes if you have to overlap foil to cover the whole bottom, the water will still find a way in. I messed up one of these cheesecakes that way unfortunately. Try it today!!