"Fluffy" Cheesecake?

[Natasha]

Obviously my sweet tooth is working overtime (I just posted another cake post) http://www.cookinglight.com/bbs/smile.gif And just when you thought we had exhausted the topic of cheesecakes!!

There's a family restaurant that serves one of the best, if not the best, cheesecake I've ever had. It has a light, very creamy texture and is actually almost fluffy. It's much higher than most cheesecakes and the filling just melts in your mouth. There's definitely much more to the filling than cream cheese, based on the texture. The color of the filling is like most plain cheesecakes.

I know - I should probably just ask the restaurant for the recipe, or go to epicurious and other sites and scroll through the cheesecake recipes. I may have to do this, but I thought I would ask you first - does anyone have a recipe for a cake anything like this one? Or any ideas about how much whipping cream (or whatever?!) I should use to achieve this light texture and height?

Thanks in advance for any ideas and recipes.

[This message has been edited by Natasha (edited 07-14-2000).]

[Beth]

If it is a baked cheesecake, my guess would be that it had beaten egg whites folded into the batter. I can't say I have made one like that though.

[Gail]

This recipe was given to me over twenty years ago by a patient who claimed to be a gourmet cook. I know I've made this recipe, but I have absolutely no recollection of how good it may have been, only a vague lingering thought that it may not have been as sweet as some. Interesting to note that due to its airy nature, this cake is expected to crack-- and unlike many cheesecakes discussed here on the board, it is not supposed to be frozen. Anyway, for what it's worth, here's the recipe, complete with the editor's note.

SOUFLÉED CHEESECAKE VON WELANETZ

Editor's note: This may well be the best recipe in this book. (Gail's note: since we don't have the book, that doesn't mean a whole lot, now does it? http://www.cookinglight.com/bbs/wink.gif)

1 1/2 pounds cream cheese
6 eggs, separated
1 cup sugar
1 tablespoon all-purpose flour
1 cup sour cream
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 1/2 teaspoons grated lemon rind
1 1/2 teaspoons grated orange rind
1/4 teaspoon cream of tartar

Preheat oven to 325º F.

Using an electric mixer, beat the cream cheese with the egg yolks until the mixture is completely smooth. Beat in the sugar, flour, sour cream, lemon juice, vanilla extract, lemon and orange rinds. Place the egg whites in a clean, grease-free mixing bowl. If they are not at room temperature (this book was obviously
published before all the egg scares) set the bowl in warm water and stir to take the chill off-- cold egg whites will not whip up properly. Add the cream of tartar to the whites and beat them using an electric mixer or large wire whisk until they do not slip when you tilt the bowl. Continue beating cautiously until they hold short, distinct peaks. Fold about one-third of the whites into the cheese mixture thoroughly, to lighten it, then carefully fold in the rest.

Pour the mixture into an ungreased 9 or 10-inch springform pan. Bake at 325º F for one hour and 10 minutes, or until the center no longer appears soft. (During the cooking the cheecake will puff up like a soufflé but will shrink and crack as it cools.)

Let the cake cool at room temperature for at least 2 hours before removing it from the pan. If you keep the cheesecake at room temperature, it will have a light and airy texture. If you like a creamier cheesecake, simply refrigerate it. It is especially delicious served with any kind of fresh or thawed frozen berries.

To make ahead: This cheesecake sill keep for at least 2 days if stored, tightly covered, at room temperature. It may be stored in the refrigerator for up to 5 days. Do not freeze.

(From A Culinary Tour of the United States)

Hope this helps!

[This message has been edited by Gail (edited 07-14-2000).]

[Natasha]

Thank you both!
Yesterday I experimented and made a cheesecake using cream cheese, and with whipping cream (whipped) and egg whites folded in (among other ingredients). I was quite happy with it as the first experiment in my quest for The Fluffy Cheesecake, and will keep working at it until it s IT.
I plan to also make that recipe, Gail, because it looks very good! (And who knows - maybe it s IT!!)
Thank goodness for my 4-inch springform pan. I love it because it lets me experiment more often without ending up with more than we can eat. It s perfect for two people (makes just a few small servings).


[This message has been edited by Natasha (edited 07-16-2000).]

[lorilei]

First -- Natasha, where did you get a 4 inch springform?? http://www.cookinglight.com/bbs/smile.gif

Secondly, I've observed that cheesecake recipes (usually recipes which call for sour cream) which are baked in a "water bath" are much creamier than dry baked cheesecakes -- and they do tend to rise slightly higher than average.

Can anyone confirm?

[Carrie W]

Natasha,

What type of adjustments do you use for the small springform? I've been eyeing a 5-inch one lately, but I haven't been sure just what I'd need to to from a full-sized recipe. Cut the ingredients in half, and then guestimate the time?

[Angelina]

I get my odd-sized pans and whatever at a store in NYC called Bridge Kitchenware. I do believe you can order from them by phone. I have the number somewhere if you are interested.. http://www.cookinglight.com/bbs/cool.gif
Originally posted by lorilei:
First -- Natasha, where did you get a 4 inch springform?? http://www.cookinglight.com/bbs/smile.gif

Secondly, I've observed that cheesecake recipes (usually recipes which call for sour cream) which are baked in a "water bath" are much creamier than dry baked cheesecakes -- and they do tend to rise slightly higher than average.

Can anyone confirm?

[Natasha]

Originally posted by lorilei:
First -- Natasha, where did you get a 4 inch springform?? http://www.cookinglight.com/bbs/smile.gif

Secondly, I've observed that cheesecake recipes (usually recipes which call for sour cream) which are baked in a "water bath" are much creamier than dry baked cheesecakes -- and they do tend to rise slightly higher than average.

Can anyone confirm?

Lorilei - I can't remember exactly - it was one of those "kitchen stuff" stores in a mall, and it was probably about 3 years ago. Sorry this isn't more helpful. http://www.cookinglight.com/bbs/rolleyes.gif

And thanks for the tip! Must try this.


[This message has been edited by Natasha (edited 07-17-2000).]

[Natasha]

Originally posted by Carrie W:
Natasha,

What type of adjustments do you use for the small springform? I've been eyeing a 5-inch one lately, but I haven't been sure just what I'd need to to from a full-sized recipe. Cut the ingredients in half, and then guestimate the time?

Hi Carrie,
I have to admit that I don't have any one method that I use. I just look at the ingredients called for and the pan used in the original recipe (e.g., 9- or 10-inch springform) and then decide what I think will work best. I also consider how high I'd like a particular cake to come out. The range is a large one - I use from 1/4 to 1/2 of the ingredients called for in the original recipe (often 1/3).

And yes, I just guestimate the time. The small cakes generally take substantially less time than the larger ones would.

Hardly scientific, I know - but they always (knock on wood) seem to come out well. Hope this helps!




[This message has been edited by Natasha (edited 07-18-2000).]

[Carrie W]

Thanks Natasha...now I think I will go ahead and give it a try!

[Deanna]

I just happened to be at "Bed, Bath & Beyond" this afternoon and found a 7" springform pan and a smaller one that HAD to be about 4". They were so CUTE!

Also, there were tiny tart pans that kept calling my name...I had to resist...and move on to bigger things...like a darn vacuum cleaner!!

[Gail]

Originally posted by Deanna:
Also, there were tiny tart pans that kept calling my name...

That explains that display that keeps whispering, "Deanna!" every time I walk by. http://www.cookinglight.com/bbs/wink.gif

[newsomz]

I often see small size springform pans in the "house" section of Ross Dress for less. An added bonus, they are discounted!

[Deanna]

Now here is something I just learned...

I'm looking for a cheesecake recipe to make for a friend's birthday next week...got out my Debbie Fields (that's Mrs. Fields to you!) 100 great desserts book. Her introductory paragraph for the cheesecake chapter states there are two types of cheesecake: New York style, made with cream cheese, and Italian style, made with ricotta cheese.

I'm wondering if the texture of the ricotta cheese-cheesecake is fluffier and perhaps what you are looking for, Natasha? Might this have been an Italian restaurant? Just a guess. I never realized there were two different "types" of cheesecake.

[Natasha]

Originally posted by Deanna:

Her introductory paragraph for the cheesecake chapter states there are two types of cheesecake: New York style, made with cream cheese, and Italian style, made with ricotta cheese.

I'm wondering if the texture of the ricotta cheese-cheesecake is fluffier and perhaps what you are looking for, Natasha? Might this have been an Italian restaurant? Just a guess. I never realized there were two different "types" of cheesecake.[/B]

Hi Deanna,
Hmmm - interesting! It wasn t an Italian restaurant but I can t say that the cheesecake didn t have ricotta cheese. I did make a ricotta cheesecake once and it WAS somewhat higher than a cream cheese one, but somewhat denser and not quite as fluffy as the restaurant one. Maybe if I use ricotta cheese together with some of the other suggestions and ideas, that will be the trick! Gotta get that little springform out again. Thanks for the tip and I hope your cheesecake turned out great.