Fluffy Cheesecake
MAKE IT SHINE!
ADD YOUR PHOTO
This chesse cake uses beaten egg whites to make it light and fluffy. I use a 9 inch round springform cake pan. Note that if you use the same type pan, all of the batter will not fit and you'll end up with a little extra.
- Ready In:
- 2hrs 20mins
- Serves:
- Units:
ingredients
-
For the crust
- 2 cups graham cracker crumbs
- 4 tablespoons sugar
- 1⁄2 teaspoon cinnamon
- 6 tablespoons melted butter
-
For the filling
- 19 ounces cream cheese
- 1 1⁄2 cups sugar, plus
- 2 tablespoons sugar
- 3 tablespoons flour
- 1 teaspoon vanilla
- 6 eggs, separated
- 1 pinch salt
- 16 ounces sour cream
directions
- Preheat oven to 300°F.
- Butter the cake pan.
- Mix crust ingredients together and pat into pan.
- In a large bowl cream together cream cheese, 1 1/2 cup sugar, flour, vanilla, egg yolks, salt, and sour cream.
- In a separate smaller bowl, beat egg whites with 2 tbsp sugar until stiff peaks form.
- Fold egg whites gently into cheesecake mixture and pour into cake pan.
- Bake for 1 hour. Turn oven off and let cake stay in the oven for 1 more hour. DO NOT OPEN THE OVEN.
- Remove and let cool to room temperature. Cut and serve.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by: