This luscious {Fluffy} Strawberry Cheesecake is a bit different from traditional cheesecake. It has a light and fluffy texture. Whipped egg whites are folded in to create a mousse like consistency.
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 10slices
Calories 270kcal
Author Nicole Crocker
Ingredients
Crust:
1 1/2CupsGraham cracker crumbs
1/4CupConfectioner's sugarsifted
6Tablespoons.Unsalted buttermelted
Filling:
1CupSugar
1/3CupWhipping cream
48 ounce packagesCream cheesesoftened
4Egg yolksbeaten
3TablespoonsFlour
1teaspoon.Vanilla extract
1teaspoon. grated lemon rind
4Egg whites
Instructions
Preheat oven to 350 degrees F.
For crust:
Mix graham cracker crumbs, confectioner's sugar and melted butter together. Press into the bottom of a 9 inch springform pan. Set aside.
For the filling:
In a small bowl dissolve sugar in the whipping cream and set aside.
In a large mixing bowl beat softened cream cheese until smooth. Add egg yolks, flour, vanilla and lemon rind and mix well.
Mix in the whipping cream/sugar mixture.
In a separate bowl, whip the egg whites until they are stiff but not dry.
Fold egg whites into the cheese mixture.
Pour into springform pan and bake on middle rack for about 1 hour.
Remove from oven and cool. Once cool place in refrigerator to chill.