Fluffy Cheesecake made with stiffly beaten egg whites.
This recipe is adapted from one I found on a bulletin board. It was posted by Adam and endorsed by two other people. I changed the crust, but stayed true to the rest of the recipe. Adam said the slow cooling was supposed to prevent cracking. My cheesecake had a huge crack, but I'd planned on covering it with cherry topping anyway so I wasn't concerned. Update: Using 300 and 250 resulted in a much smaller crack.