Light and Fluffy Cheesecake
Posted to rec.food.baking by Giggles

Here's a simple cheesecake recipes that I received when I use to work in a popular restaurant. You can top it with whipped cream and fresh fruit like raspberry, kiwi, strawberry etc. By the way, every time I make it my friends just dive into it.

Graham Cracker Crust*
1/3 cup butter (melted)
1/4 cup sugar
1 1/4 cup graham cracker crumbs

Mix ingredients together.
Grease pan bottom and sides of 9-inch springform pan.
Press crust firmly into bottom of pan.
Bake at 350 Degrees for 5 minutes or until golden brown.

CHEESE FILLING:
2 (8 oz) pkgs. light cream cheese (softened)
4 eggs (separated)
1 tsp. vanilla
2 tbsp. lemon juice
1 cup sugar
1/4 tsp. salt
18 oz sour cream (1% fat)

In a bowl mix together cheese, egg yolks, vanilla, lemon, sugar, salt, until smooth.
Add sour cream and mix well.
In a separate bowl whip egg whites until stiff and fluffy.
Fold whites into cheese mixture.
Pour into pan.

Bake at: 350 Degrees
Time: 1 Hour 30 minutes

Note: Leave the cake in the oven until it cools, this way it cools gradually and stays fluffy.

*You can also make a crustless cheesecake, you can grease the pan and sprinkle some graham cracker crumbs in the pan.

Variation:
Mocha Chocolate Cheesecake
Omit lemon juice. Add 2 tablespoons espresso and 1/3 cup Cocoa mixed with the sugar.