Fluffy Cheesecake Recipe

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Fluffy Cheesecake

Kathy T

By
@socrmom

This recipe is a bit time consuming but well worth it. It is truly light and fluffy. It works equally well with "light" ingredients.

I will add photos the next time I make it.


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Comments:

Serves:

16

Prep:

25 Min

Cook:

2 Hr

Method:

Bake

Ingredients

1 1/2 pkg
cinnamon graham crackers
1/4 stick
unsalted butter, melted
3 (8) oz
cream cheese
1/2 pt
sour cream
5
egg yolks, reserve whites
1 c
sugar
1 tsp
vanilla
2 Tbsp
cornstarch
1 c
milk
1 pinch
salt
5
egg whites
1 tsp
cream of tartar

RASPBERRY COULIS

1 pt
fresh raspberries, rinsed
1/4 c
sugar
1 tsp
fresh lemon juice
2-4 Tbsp
chambourd (to taste); (a black raspberry liquer)

Directions Step-By-Step

1
Heat oven to 325… Crumb crackers in a food processor or plastic resealable bag using a rolling pin to crush. Mix crackers and butter together… pat into a buttered and lightly floured 10” springform pan.
2
Blend cream cheese and sour cream together… add the next 6 ingredients… mix well.
3
In a separate bowl with clean beaters mix the egg whites and cream of tartar until stiff… fold into batter. DO NOT BEAT!... Pour batter into pan… bake for 1 hour… turn off oven and let stand in oven for 1 hour… DO NOT OPEN OVEN DURING THIS 2 HOUR PERIOD… Remove from oven and cool…Remove from pan and refrigerate until ready to eat.
4
RASPBERRY COULIS:

Puree the berries with sugar and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on the solids. Stir in Chambourd. Chill for several hours or serve at room temperature drizzled over the Fluffy Cheesecake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American