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Rating: 4.75 stars
20 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I love cheesecake but sometimes it can be too rich and too sweet. When growing up in Puerto Rico, I remember enjoying a very light textured baked cheesecake from a local bakery. This is my version of that cheesecake. While not exactly the same, it is light, fluffy, and delicious. Serve with a light fruit syrup to take it over the top!

Recipe Summary

prep:
20 mins
cook:
1 hr 50 mins
additional:
4 hrs
total:
6 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.

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  • Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.

  • Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.

  • Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.

Nutrition Facts

335 calories; protein 6.3g; carbohydrates 29.6g; fat 21.7g; cholesterol 113mg; sodium 188.5mg. Full Nutrition
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Reviews (16)

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Most helpful positive review

Rating: 5 stars
06/19/2011
Simple and easy to make. A plain baked cheesecake with a different texture that makes it less filling, less rich than the traditional NY style. I served it with fresh fruit sprinkled with sugar and a mango sauce I made out of mango puree. Read More
(26)
20 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/19/2011
Simple and easy to make. A plain baked cheesecake with a different texture that makes it less filling, less rich than the traditional NY style. I served it with fresh fruit sprinkled with sugar and a mango sauce I made out of mango puree. Read More
(26)
Rating: 5 stars
06/28/2011
Easy to make, not too sweet. The perfect dessert you crave after dinner without overdoing it. I topped it with fresh strawberries. I will definitely make it again. Im a cheese cake lover. Read More
(16)
Rating: 5 stars
08/11/2011
This was indeed light and airy. It definitely had a much lighter texture than a typical cheesecake. Mine turned out great even though I didn't do the water bath - I just took a chance that it would be okay without it. We topped this with sliced strawberries and it was a great light dessert. Read More
(11)
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Rating: 5 stars
12/22/2012
The first time I made this cheesecake my daughter and I made 2. I followed the directions as stated with three exceptions. We didn't let it sit in the oven for an hour and didn't let it chill for 4 hours in the fridge. After it cooled a bit out of the oven we ate it! Then we made the second one and did the same! This is our favorite cheesecake. Great tasting and with simple directions. I did add a tad more vanilla flavoring. Only because I had the dollar store brand on hand. Thank-you for a fantastic recipe!!! XOXOXOXO!!! Read More
(8)
Rating: 5 stars
09/25/2011
This is a very light very yummy cheesecake. Very easy to make too. The vanilla wafer cookie crumbs make a nice thin simple crust. I added a few squirts of lemon juice and subbed part skim ricotta for the sour cream. I'll use this recipe again! Read More
(8)
Rating: 4 stars
04/03/2014
This is a pretty flawless recipe. You will not be disappointed. It is exactly as explained "light and airy" which means it is easier to pound back piece after piece:) Cons: it's a bit of a thin cake though I think when I use larger eggs and really beat them like crazy it has better results. Other things: I have tried different crusts and I prefer ginger snap crust! I have also made this a few times with agave nectar instead of sugar and it tasted the same(if not better). My favorite is to put cherry pie filling on top but not much of the sauce just the actual cherries and it is SO GOOD! Read More
(6)
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Rating: 4 stars
01/04/2012
Followed the recipe as stated, but the cheesecake ended up with half the hight of what it should be. Otherwise very tasty. Read More
(6)
Rating: 4 stars
04/18/2014
Prefer to the really dense, but I think just a little too soft and fluffy for cheesecake. I think I'll add a little less sour cream next time. Read More
(4)
Rating: 4 stars
08/01/2015
It is fabulous! I've made it twice. The first time I used chocolate graham cracker crumbs on the bottom & sides, and I added a heaping tsp. of fresh orange zest to the egg-cheese mixture. The second time, I added crushed almond slices to the vanilla wafers on the bottom and sides, included 1 tsp. of almond extract and used a 1/4 cup of Truvia instead of a 1/2 cup of sugar (in fact, it was slightly less than 1/4 cup). Still yummy. I have only one concern: It cracks and "falls" a lot after being taken out of the oven. However, I just re-read the recipe and saw that it was supposed to rest in the oven for an hour after baking. Is that my problem? (Please note I also live at a high altitude. Could this have an impact?) The "falling " is the only reason I gave the recipe 4 stars instead of 5. Read More
(3)