Fluffy Cheesecake

Fluffy Cheesecake

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Kathy T


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.


★★★★★ 1 vote

25 Min
2 Hr


  • 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
  • 1 tsp
  • 2 Tbsp
  • 1 c
  • 1 pinch
  • 5
    egg whites
  • 1 tsp
    cream of tartar

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

How to Make Fluffy Cheesecake


  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.

    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.

Printable Recipe Card

About Fluffy Cheesecake

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

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