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    You are in: Home / Recipes / Light Cheesecake Recipe
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    Light Cheesecake

    Light Cheesecake. Photo by latinacook

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    1Steve's Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on March 03, 2010


      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.

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    • on July 28, 2009


      fanstatically light and delicious!

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    • on August 28, 2006


      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!!

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    Nutritional Facts for Light Cheesecake

    Serving Size: 1 (130 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 349.9
    Calories from Fat 216
    Total Fat 24.0 g
    Saturated Fat 14.0 g
    Cholesterol 146.5 mg
    Sodium 203.9 mg
    Total Carbohydrate 27.0 g
    Dietary Fiber 0.2 g
    Sugars 20.1 g
    Protein 7.3 g

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