Fluffy Cheesecake

Fluffy Cheesecake Recipe

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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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
16
Prep:
25 Min
Cook:
2 Hr
Method:
Bake

Ingredients

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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)

How to Make Fluffy Cheesecake

Step-by-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.
  • 2Blend cream cheese and sour cream together… add the next 6 ingredients… mix well.
  • 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.
  • 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.

Printable Recipe Card

About Fluffy Cheesecake

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




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