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Light as Cloud Cheesecake recipe

This cheesecake is distinguished by itslight and airy texture obtained from whipped egg whites. Serveas is or with fresh, sliced fruit or sauce.

Recipe: Light as Cloud Cheesecake

3 (8-ounce) packages cream cheese, softened
1/3 cup granulated sugar
1 tablespoon all-purpose flour
4 large eggs, separated
1/4 cup sour cream
1/4 cup whipping cream
1 teaspoon vanilla extract
1/2 cup powdered sugar
1 (9-inch) graham cracker pie crust

  • Preheat oven to 350°F (175°C).
  • In a large mixing bowl with an electricmixer on medium speed, beat cream cheese until soft. Add sugarand flour and beat until thoroughly blended. Stir in egg yolks,sour cream, cream, and vanilla.
  • In a separate bowl with an electric mixeron medium speed, beat egg whites until frothy, then add powderedsugar and beat to form stiff peaks. Fold the whites into cheesemixture and pour into graham cracker crust. Bake for 45 minutes,or until center is set.
  • Cool, then chill before serving.

    Makes 9 servings.

    Light Cheesecake

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  • Comments

    1 Comment


    Just a little note.  Be patient with cooling down stage it s important to cool down the souffle cheesecake slowly and minimize the sudden temperature drop.  If the temperature drops too quickly, it will cause the surface to crack or collapse.  I know you ll be excited to eat this cake just like I was, but expect to eat it the following day  Enjoy! I want to make this cake for a birthday, but I want to cut it in half after baking and make it a layered cake with cream and raspberries sandwiched in between. Would that work? I can t tell from the photos if the texture would permit that. Thanks for the recipe!

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