Light fluffy cheecake recipe anyone?
I'm looking for a light (I don't mean low fat, rather not dense NY-style) cheesecake recipe that doesn't require whipping egg whites (too much trouble!). If you've ever had Japanese-style cheesecakes, that's about the texture I'm looking for. Thank you!!
This is going to be regrettably vague because we have just moved and lost the recipe in transit, but it IS possible to make a light cheesecake relatively easily if you have a big Kitchenaide stand mixer. What I remember is that the recipe was printed in the New Yorker many years ago. The main ingredient is three pounds of cream cheese, plus some eggs and lemon zest (and juice, I think). The way to get it light is to let the mixer whip the cream cheese for a LONG time. It bakes in a water-filled larger baking pan, but for longer than the indicated time. I am sorry to be so vague (and for losing the recipe), but it is worth searching for and making. I hope you can find it; if you do, plase post where you found it so we all can gain it.
behold the power of google :)...
Emilio's Square Cheesecake
2 pounds cream cheese, room temperature
1 stick unsalted butter, room temperature
1 tablespoon pure vanilla
1-1/2 cups sugar
1/2 cup less 1 tablespoon cornstarch
2 cups whipping cream
1/4 cup fresh lemon juice
Berry topping (see instructions)
Yield: 16-24 servings
Chill: 3 hours-3 days
Heat oven to 350 degrees with rack one-third down from top. Butter a 13x9-inch pan and set aside.
In large bowl of electric mixer, beat the cream cheese and butter until soft and smooth. Add vanilla, sugar and cornstarch. Beat, scraping bowl, until smooth. Beat in eggs, one at a time, and add cream gradually with mixer on low speed. The mixture should be thin and smooth as honey. Add the lemon juice last and beat only to mix.
Spray the bottom of the buttered pan with nonstick baking spray. Pour batter into pan. Place pan in a larger pan that must not be deeper than the cake pan. Place the pan in the oven and pour hot water almost an inch deep into the large pan. Bake 30 minutes at 350 degrees. Carefully turn both pans together front to back, then raise oven temperature to 375. Bake 10 to 15 minutes more (total baking time is 40-45 minutes). Bake only until the top is a pale golden brown.
Carefully remove from oven and remove cheesecake pan from the hot water. Let stand until bottom of pan is completely cool. Do not refrigerate until cake has been removed from pan.
Cover cake with a large serving board or tray. Center the board or tray over the cake and hold board and cake pan firmly together and turn them over. Remove cake from its pan. Refrigerate the cake as it is - upside down. There's no crust anyway. Cut into squares and heap with berry topping.
Berry Topping: Buy a can of cherry or strawberry pie filling; stir in at least 2 cups of sliced strawberries and fresh blueberries, so you end up with glazed fruit, not goo. Spoon over cheesecake squares.
Recipe adapted from ''Maida Heatter's Cakes'' (Cader Books, 1997). Ms. Heatter adapted the recipe from one by Emilio Braseco that appeared in the New Yorker magazine, March 27, 1971.
However, instead of turning it upside down -- my mother and I both tried that, once, in our baking lives and ended up with cheesecake pudding, why not bake it a pan that has been sprayed, and then lined with aluminum foil which has been sprayed?
Voila -- lift out cake.
Here is a recipe we use that makes a real light no bake pumpkin cheesecake. Maybe it could be adapted to a regular light cheesecake.
No Bake Pumpkin Cheesecake
**Graham Cracker Crust**
1-1/4 cups crushed graham crackers
1/4 cup granulated sugar
6 Tbs softened butter
Mix well and press into bottom and sides of
a 9" pie pan.
**Pumpkin Cheesecake filling**
1 8oz pk of cream cheese, room temperature
1 cup canned Libby's Easy Pumpkin Mix (not solid pack)
1/4 cup granulated sugar
2 cups cool whip
Whipped cream for topping
Combine cream cheese, pumpkin mix and sugar. Mix well until smooth.
Fold the cool whip into the pumpkin mixture until well incorporated.
Spoon into prepared 9" graham cracker crust and spread to fill.
Refrigerate at least 2-hours prior to serving.
Serve with whipped cream topping.
i hate to tell you this, but i don't think you can have it both ways in this case. the beaten egg whites are the primary reason a light & fluffy cheesecake turns out light & fluffy! japanese-style cheesecakes are always made with beaten egg whites, as are basically all similarly-textured cheesecakes. ...either you have to whip some egg whites, or you're going to end up with a dense, ny-style cheesecake.
but really, whipping the whites isn't all that much trouble if you have a stand mixer...