LIGHT AND AIRY CHEESECAKE
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!
Provided by LatinaCook
Categories Desserts Cakes Cheesecake Recipes
Time 6h10m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 29.6 g, Cholesterol 113 mg, Fat 21.7 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 11.5 g, Sodium 188.5 mg, Sugar 12.8 g
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Moni Beastz
[email protected]This was the best cheesecake I've ever had!
Timothy Clements
[email protected]This cheesecake was a bit too expensive for my taste, but it was very good.
Nicola Gray
[email protected]I would definitely recommend this cheesecake to anyone who loves cheesecake.
Paw An
[email protected]This cheesecake was perfect! It was light and fluffy, and the flavor was amazing.
Mihnea Dima
[email protected]This cheesecake was a bit too bland for my taste, but it was still good.
Arab Khan
[email protected]This cheesecake was a bit too complicated to make, but it turned out great.
Yasmen Azimi
[email protected]This cheesecake was a bit too time-consuming to make, but it was worth it. It was delicious!
BlueDarkzz
[email protected]I made this cheesecake for my daughter's graduation party, and it was a huge success! Everyone loved it.
Johncy V cheriyan
[email protected]This cheesecake was perfect for my party! It was easy to make, and it was a big hit with my guests.
Mia Aqibe
[email protected]This cheesecake was a bit too expensive for my taste, but it was very good.
Sughra pHD
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he'd ever had.
Gabriel Shannon
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good.
Alex Ratul
[email protected]The crust on this cheesecake was a bit too thick for my liking, but the filling was delicious.
Ali jutt Sandhu
[email protected]This cheesecake is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar next time.
Vladut Baciu
[email protected]I love this cheesecake! It's so light and airy, and the flavor is perfect. I always get compliments on it when I make it.
Mansour Odeibat
[email protected]This was my first time making cheesecake, and it turned out great! The recipe was easy to follow, and the cheesecake was delicious.
Rashedul Rashed
[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 crowd-pleaser.
Alem Yitbarek
[email protected]This cheesecake was a hit at my last dinner party! The flavor was light and fluffy, and the crust was perfectly crispy. I'll definitely be making it again.