A light and airy soufflé-style cheesecake. This vintage recipe gets its incredible lift and delicate texture from folding stiffly beaten egg whites into a rich cream cheese and vanilla base.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 ½ lbs (3 blocks) | Cream Cheese, softened |
| 2 cups | Sugar |
| 3 | Eggs, separated |
| 1/4 cup | Milk |
| 1/2 teaspoon | Vanilla Extract |
| Optional | Crystallized Melon or Ginger |
| For the base | Your favorite crust |
Instructions
- Preparation: Preheat your oven to 350°F. Prepare your favorite crust in a 9-inch springform pan. Ensure all ingredients are at room temperature.
- In a blender or a large bowl with an electric mixer, combine the softened cream cheese, sugar, vanilla, milk, and egg yolks. Blend for several minutes until the mixture is completely smooth.
- In a separate, clean bowl, beat the 3 egg whites with a mixer on high speed until they form stiff, glossy peaks.
- Gently fold the beaten egg whites into the cream cheese mixture in three additions until just combined and no white streaks remain.
- Pour the filling into the prepared crust.
- Bake for 45-50 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble.
- Turn the oven off, crack the door open, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Remove from the oven, let cool to room temperature, then chill in the refrigerator for at least 4 hours before serving.
Note
The original recipe card was very fragmented. The ambiguous “1/4” for cream cheese has been interpreted as 1.5 pounds (three 8-oz packages) to balance the 2 cups of sugar. The baking time of “7 min” was a clear error; a standard time of 45-50 minutes has been provided.
