Go Back

Cheesecake

There is truly nothing like a classic cheesecake with a graham cracker crust, topped with fruit. But this recipe has a little twist, that makes a cheesecake that is lighter and fluffier than most! The secret is to whisk the egg whites separately and then fold them into the rest of the ingredients right before baking. It's a little extra step but totally worth it.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 1 9 inch cake

Equipment

  • 9 or 10 inch springform pan

Ingredients
  

Crust:

  • 6 tbsp butter melted
  • 200 g graham cracker crumbs
  • 2 tbsp sugar
  • Salt pinch

Filling:

  • 450 g cream cheese (2 - 8oz packs) room temperature
  • 4 eggs separated
  • 1 cup sugar separated
  • 4 tsp flour
  • 1 cup sour cream
  • 1 tsp lemon rind
  • 1 tsp lemon juice
  • 1 tsp vanilla extract

Topping:

  • 1 can cherry pie filling

Instructions
 

For the crust:

  • Preheat the oven to 325°F.
  • Line the bottom of a 9 or 10 inch springform pan with parchment paper. Lightly butter the sides of the pan as well.
  • Mix the melted butter, graham cracker crumbs, sugar and salt until the mixture resembles wet sand.
  • Pour the mixture into the pan and press to fill the entire bottom of the pan evenly to the edges.
  • Bake for 15 minutes. Let cool completely.

For the filling:

  • Turn the oven heat down to 300°F.
  • Beat the cream cheese until light and fluffy.
  • Add egg yolks and beat until very smooth.
  • Gradually add ¾ cup of the sugar and the flour.
  • Stir in the sour cream, lemon rind, lemon juice, and vanilla. Set the mixture aside.
  • In a separate bowl, whisk the egg whites until foamy.
  • Add in the remaining ¼ cup of sugar and whisk until stiff peaks form.
  • Gently fold the egg whites into the cream cheese mixture.
  • Pour the mixture into the pan on top of the pre-baked crust. Evenly smooth out the top of the batter.
  • Bake for 70 minutes, making sure to NOT open the oven door during this time.
  • Turn off the oven and let the cake cool inside with the door slightly open. About 1 hour. There may be cracks on top, that's ok!
  • Once completely cooled, transfer to the fridge and chill for at least 8 hours.
  • Top the cake with cherry pie filling and enjoy!
Keyword cheesecake