COOKING LIGHT CHEESECAKE
Cooking Light, April 2006. If you make this cake in a 9-inch Springform pan, cut the baking time by about 15 minutes. The center of the cake may appear looser than expected, but it will become firmer as it chills overnight.
Provided by SashasMommy
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350 degrees.
- To prepare cheesecake, place ½ cup sugar, wafers, and a dash of salt in food processor and process until the mixture resembles sand.
- Place one egg white in a small bowl and stir with a whisk until frothy. With the processor on, add 2 tbsp egg white through the chute, processing until blended. (Discard remaining egg white.).
- Spray 8 inch springform pan with cooking spray, and then firmly press mixture into the bottom of the pan and slightly up the sides.
- Bake at 350 for 10 minutes and then transfer to a wire rack to cool completely.
- Reduce oven to 300 degrees.
- Combine 1 ½ cups sugar, 3 tbsp cornstarch, and remaining dash salt in a large bowl. Add cheese and beat with a mixer on medium high speed until smooth.
- Reduce mixer speed to low and add vanilla and 1 tsp lemon juice and beat until just combined. Add eggs one at a time, and beat after each addition until just combined.
- Pour cheese mixture into prepared springform pan. Bake at 300 degrees for an hour and 15 minutes or until a 3 inch circle in the center of the cheesecake barely jiggles when the side of the pan is tapped.
- Turn oven off and leave cheesecake in the oven for 30 minutes with the door open.
- Remove cheesecake from oven, run a knife around the outside edge. Cool to room temperature on a wire rack. Cover and chill at least 8 hours.
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Merit Baby
[email protected]This cheesecake is simply amazing. The flavor is incredible, and the texture is perfect. I will definitely be making this again and again.
S'phindile Mthembu
[email protected]I've never made cheesecake before, but this recipe made it so easy. The cheesecake turned out perfectly, and it was so delicious.
Mendoza Albert Steve
[email protected]This cheesecake is the perfect dessert for any occasion. It's delicious, easy to make, and always a crowd-pleaser.
Hina waseem
[email protected]I'm not a big fan of cheesecake, but I tried this one and was pleasantly surprised. It was light and fluffy, and the flavor was amazing.
AmReNdRa Bishwas
[email protected]This cheesecake is so easy to make, and it always turns out perfectly. I love that I can make it ahead of time, so I don't have to worry about it on the day of my party.
Elioba Massawe
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he's ever had.
sobia sheikh
[email protected]This was the perfect dessert for my dinner party. It was elegant and delicious, and everyone loved it.
Naciima Abdisamad
[email protected]This cheesecake is a keeper! I've already made it twice, and it's always a hit.
Lachlan Portsmouth
[email protected]I love how light and fluffy this cheesecake is. It's not too dense, and it has a great balance of flavors.
Sunita Gyawali
[email protected]This was my first time making cheesecake, and I was so glad I chose this recipe. It was easy to follow, and the cheesecake turned out beautifully. The flavor was amazing, and I will definitely be making this again.
Carolyn Ventura Martinez
[email protected]I've made this cheesecake several times now, and it always turns out perfect. It's so easy to make, and it's always a hit with my friends and family.
Danny Siasulwe
[email protected]This cheesecake was an absolute delight! The texture was smooth and creamy, and the flavor was perfectly balanced. I loved the hint of lemon in the filling, and the graham cracker crust was the perfect complement.