-
-
My review
Light and Airy Cheesecake
1k
LatinaCook
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
6 h 10 m servings 335Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 14Most helpful
Most positive
Least positive
Newest
6/19/2011
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 ...
6/27/2011
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.
8/11/2011
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...
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 ...
9/25/2011
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 r...
4/3/2014
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 t...
1/4/2012
Followed the recipe as stated, but the cheesecake ended up with half the hight of what it should be. Otherwise very tasty.
4/18/2014
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.
8/1/2015
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...