recipe from: http://maryahearn.com/recipes/fluffy-cheesecake/light-as-air-fluffy-cheesecake-recipe/
i've change a few from the original recipe
ingredient:
1/4 c milk
½ tsp lemon juice
1 lb. Kraft Philadelphia cream cheese (let soften at room temperature)
1 pint Daisy sour cream
6 eggs, separated
1 ¼ c sugar
1 Tbsp pure vanilla extract
1 1/2 tbspn corn strach*
2 tbspn self raising flour*
*i added this 2 ingredient cause i want a little bit dense but still fluffy cheesecake
method:
1-Blend together in large bowl milk, lemon juice and cream cheese. Add to blended ingredients sour cream, egg yolks, sugar and vanilla. Beat egg whites till stiff and fold into mixture.
2-Pour over crumbs and bake 320-325 degree oven for one hour or until center comes out clean on a toothpick. Turn off heat and keep in oven one more hour. Remove sides of pan and chill. (May develop cracks on top which can be covered with sifted powdered sugar when serving).
Helpful suggestions for baking a perfect fluffy cheesecake:
- Use only large size eggs (not jumbo!)
- Use Kraft Philadelphia Cream cheese and best brands of sour cream (Daisy, Friendship, or Breakstone). I do not recommend a store brand for this recipe.
- I advise you to calibrate your oven temperature; if the oven fails to meet its automatic setting, it may be too hot or too cold. Therefore, compensate by using either a lower or higher temperature setting than the recommended (320-325 degrees) range.
- If you use a silver springform pan, bake at 325° for 1 hour or more. For adark, non-stick springform pan, bake at 300° for at least 1 hour, 15 min. (Thanks to Tony for the tip!)
- Use a springform pan that measures no less than 9″ in diameter.
- Fill the springform pan approximately one inch below the rim.
- Do not beat egg whites ahead of time. They should be stiff but not dry. When egg whites can stand up in peaks after beating then that is the time to stop beating.
- Carefully fold whites into batter to avoid deflating the egg whites.
No comments:
Post a Comment