fluffy cheesecake
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5 from 2 votes

Fluffy Cheesecake

Fluffy Cheesecake made with stiffly beaten egg whites.
Prep Time12 hrs
Cook Time2 hrs 30 mins
Total Time14 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 16
Author: Cookie Madness

Ingredients

Crust:

  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter melted
  • 1/8 teaspoon salt

Filling:

  • 2 packages 8 oz each of cream cheese (softened)
  • 1 cup granulated sugar
  • 5 large egg yolks
  • 2 cups 16 oz sour cream, room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons lemon juice
  • 5 large egg whites
  • Topping is optional -- We like canned cherry pie filling so I usually just throw that on. Plain sweetened whipped cream would be good too.

Instructions

  • Preheat oven to 350 degrees F. Rub a 9 inch springform pan all over with butter.
  • Mix together crust ingredients and press into the bottom and halfway up the sides of the pan. Set it on a baking sheet and bake for 8 minutes. Let cool.
  • Reduce oven heat to 300 degrees F.
  • With an electric mixer on medium speed, beat the cream cheese and sugar until smooth.
  • Add yolks, sour cream, vanilla, and lemon juice; mix until smooth.
  • Beat egg whites until stiff but not dry, and fold into mixture. Pour over crust and smooth the top.
  • Set on a baking sheet and bake for 30 minutes at 300 degrees F.
  • Reduce heat to 250 degrees F. and continue baking for another 30 minutes.
  • Turn off heat, and let cake remain 1 hr longer with door closed. Open door and let cake remain at least 1/2 hour longer.
  • Let cool at room temperature, then chill overnight or for at least 8 hours. Top with pie filling if desired.

Notes

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.