Name: Fluffy Cheesecake
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 serving(s)
Ingredients: 2 cups graham cracker crumbs; 4 tablespoons sugar; 1/2 teaspoon cinnamon; 6 tablespoons melted butter; 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

Recipe by StacL

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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:

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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.

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RECIPE MADE WITH LOVE BY

@StacL

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@StacL

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"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."

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creation by StacL

2/28/2009

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.