fluffy cheesecake
(1 RATING)
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.
No Image
prep time
25 Min
cook time
2 Hr
method
Bake
yield
16 serving(s)
Ingredients
- 1 1/2 packages cinnamon graham crackers
- 1/4 stick unsalted butter, melted
- 3 (8) ounces cream cheese
- 1/2 pint sour cream
- 5 - egg yolks, reserve whites
- 1 cup sugar
- 1 teaspoon vanilla
- 2 tablespoons cornstarch
- 1 cup milk
- 1 pinch salt
- 5 - egg whites
- 1 teaspoon cream of tartar
- RASPBERRY COULIS
- 1 pint fresh raspberries, rinsed
- 1/4 cup sugar
- 1 teaspoon fresh lemon juice
- 2-4 tablespoons chambourd (to taste); (a black raspberry liquer)
How To Make fluffy cheesecake
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Step 1Heat 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.
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Step 2Blend cream cheese and sour cream together… add the next 6 ingredients… mix well.
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Step 3In 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.
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Step 4RASPBERRY 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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