Smart Choice Fluffy Cheesecake Recipes

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LIGHT AND AIRY CHEESECAKE



Light and Airy Cheesecake image

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

½ (12 ounce) package vanilla wafers, crushed
3 eggs, separated
½ cup white sugar
8 ounces sour cream
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
⅛ teaspoon cream of tartar

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

FLUFFY CHEESECAKE



Fluffy Cheesecake image

This chesse cake uses beaten egg whites to make it light and fluffy. I use a 9 inch round springform cake pan. Note that if you use the same type pan, all of the batter will not fit and you'll end up with a little extra.

Provided by StacL

Categories     Cheesecake

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups graham cracker crumbs
4 tablespoons sugar
1/2 teaspoon cinnamon
6 tablespoons melted butter
19 ounces cream cheese
1 1/2 cups sugar, plus
2 tablespoons sugar
3 tablespoons flour
1 teaspoon vanilla
6 eggs, separated
1 pinch salt
16 ounces sour cream

Steps:

  • Preheat oven to 300°F.
  • Butter the cake pan.
  • Mix crust ingredients together and pat into pan.
  • In a large bowl cream together cream cheese, 1 1/2 cup sugar, flour, vanilla, egg yolks, salt, and sour cream.
  • In a separate smaller bowl, beat egg whites with 2 tbsp sugar until stiff peaks form.
  • Fold egg whites gently into cheesecake mixture and pour into cake pan.
  • Bake for 1 hour. Turn oven off and let cake stay in the oven for 1 more hour. DO NOT OPEN THE OVEN.
  • Remove and let cool to room temperature. Cut and serve.

Nutrition Facts : Calories 777.5, Fat 50.5, SaturatedFat 29.6, Cholesterol 281.9, Sodium 491.4, Carbohydrate 70.1, Fiber 0.7, Sugar 54, Protein 13.5

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