Light Cheesecake

READY IN: 1hr 10mins
Recipe by Steve P.

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

Top Review by 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.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a