Have you ever met anyone who didn’t like cheesecake?
Me either.
With this recipe, I’ve gone from ‘liking’ cheesecake, to being somewhat obsessed with it. This is the cheesecake of my dreams.
It’s light, it’s airy, and it’s pretty easy to make too. That’s the trifecta in my book.
I’m not a huge fan of dense desserts. The kind that make you feel over stuffed after eating just a small amount. This cake is different. I think I could have eaten the whole cake by myself and lived to tell the tale.
After making this cake and serving it to guests, I found myself looking at the leftovers and thinking ‘hummmm, this piece looks a little crooked, I should straighten it out’, then taking the fork, grabbing a piece and continuing this process until I pretty much consumed an entire piece. You’ve done that too, right?
It’s truly that good, and once you make cheesecake this way, I doubt you’ll ever try another recipe again. I know I won’t.
I first experienced this divine gift from the Gods a few weeks ago at a friends house when another guest had brought this to share. We all agreed it was heavenly and I knew I wanted to make it at the first opportunity I had and share with you all, so here goes…
Light & Airy Cheesecake
Ingredients
- 2 8 oz and 1 3 oz package of Philadelphia Cream Cheese
- 1 cup of sugar
- 1 pint sour cream
- 1 teaspoon vanilla
- 6 eggs separated
For the crust
- 2 cups graham crackers crushed
- 1 stick butter melted
- 3 Tbs. sugar
- 1 10 " springform pan
Instructions
- Combine ingredients for crust either in a food processor or by hand and place in bottom and sides of pan up to 2/3 of the way up.
- Mix cream cheese until creamy and add sour cream. Blend until incorporated. Add sugar and vanilla and incorporate thoroughly. Add six yolks, one at a time, and blend.
- In a separate bowl and using clean beaters, beat egg whites until fluffy. Fold in gently and incorporate.
- Place mixture in springform pan and place in a preheated, 300 degree oven for 1 hour. After 1 hour, turn oven off and leave cake in oven for an additional hour before removing.
Notes
Depending on your oven, your cake may not brown on top. If that happens, place it under the broiler but make sure you don't take your eyes off it! It will brown in less than 3 minutes so be careful!
If you don't have a 10" springform pan, you may use a 9" pan but you will have to add about 15 minutes to the cooking time.
To avoid potentially getting your oven dirty, use a piece of foil on the bottom of your oven. I didn't have an issue with this but it's a good thing to do nonetheless.
Use a thin, sharp knife if needed to separate the cake from the sides before removing the springform.
The recipe doesn't call for greasing the pan before adding the ingredients, but I did anyway. I think it helped.
Sharing At
Lavender Dreams says
That sounds like the perfect dessert. We always liked to order cheesecake at nice restaurants to ‘share’! Enjoy your week my friend! Hugs, Diane
Nana Diana says
I am saving this to try over the Holidays, Doreen. It sounds delicious. And…the funny thing is…I don’t like my cheesecake browned on top!;>) I know- I’m weird—xo Diana
Janine says
Hi Doreen! This looks so yummy! And I read your post about your RV adventure. Looks like you had a great time! I tried to comment there but couldn’t. I think you would love a 5th wheel like ours. You can see pics of it here: https://plus.google.com/photos/116924786299590733838/albums/5847812528693874689
I liked your page on facebook. I look forward to reading more of your adventures! And if you go to Sarasota, FL during the winter, we’ll have to meet up! Janine
Doreen says
Thanks Janine! Your RV is gorgeous! You must love it!! We initially thought about a fifth wheel, then thought that we really don’t want to invest in a truck. We shall see..
btw, I turn off comments on posts older than 30 days due to spam.
andi says
You’re not a fan of dense desserts? I’m not a fan of dense husbands. I know for sure I’ve had one, and I’m kinda on the fence about #2. But cheesecake???? Now, that’s something by behind can get behind. But where’s the dang chocolate? I’m adding chocolate. Mmmmmkay?? 😛
-andi
Jane says
Pinned!! Can’t wait to make it. Cheese Cake is naturally low in carbs if it’s homemade. Seconds please?!
Jane xx
Julie says
Hi Doreen, wow this sounds so good the way you describe it! I LOVE cheesecake! Thanks for sharing and this will be perfect for the holidays. Have a nice weekend.
Julie
Manuela@A Cultivated Nest says
Yum! I like all kinds of cheesecake heavy and light. I haven’t made cheesecake in years!
Poppy says
This looks and sounds lusciously delicious! Yes, I agree, beating the egg whites separately definitely makes for a super light, (as opposed to a deceivingly light – calorie wise) dessert. I’m sure it’s scrumptious, as is, but knowing me, I’d need some kind of drippy, gooey topping, spilling down the sides, say in raspberry or butterscotch. Thanks for the recipe and the great pics!!
Happy weekend!
xoxo
Poppy
cathy@my1929 Charmer says
This does look ever so good! I’m gluten and dairy free so I’m going to convert this. I like the idea of beating the egg white to make it more “fluffy”! Thanks for sharing!
Feral Turtle says
Pinning this one. I LOVE CHEESECAKE!
Alycia Nichols says
I’ve loved cheesecake for a long, long time. I’ve never made one, though. My Daddy used to make them back in the day. He was a farm boy, so it amused and amazed me that he knew how.
Pinning, and very likely making as one of the many Thanksgiving Day desserts!
Shirley@Housepitality Designs says
I have been on a cheesecake roll myself…will try this for sure!!!
Amy @ StowandTellU says
If looks could kill, you’ll find me in cheesecake Heaven with this one!!
Vashti Quiroz-Vega says
Hi Doreen! Yum! I love cheesecake. This recipe looks great. Pinned it! Can’t wait to try it. 😉
Jemma says
Doreen,
I am sitting here with a glass of half sweet tea, half regular, just enjoying myself looking through your recipe files.
Love the organization and ease to locate a particular recipe. This cheesecake sounds like a wonderful dessert for my son’s Birthday or looking ahead an Easter dessert. Your header is the cutest thing ever!
Jemma
Doreen says
Thank you so much Jemma, not only for your kind words but for following! I’m certainly returning the favor!
The cheesecake is amazing, so yes, do give it a try. For Easter, may I recommend you try the Cassata pie? It’s a traditional pie for Easter, and it’s soooooo good! I did that post before I had a decent camera but trust me, it’s better than it looks! lol You can easily get two pies out of the recipe and sometimes even three, which means you can give one or two away (you can freeze them but it does change the texture a bit so I usually share the love). I’ve turned off comments on posts older than 90 days (really cuts down on spam A LOT) but let me know if you have any questions or if you try it.
xxx