Evening Edge
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DEL.ICIO.USFluffy Cheesecake
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Cuisine: Dessert
Barbara Reinhardt of Buford writes in to the AJC column the Food Goddess: "'I am originally from St. Louis. The bakeries there had a chiffon cheesecake that was very light and airy, not like the traditional cream cheese variety. Could you in your infinite wisdom find a recipe for St. Louis-style chiffon cheesecake for me?"
Anna Hall of Marietta saw Ms. Reinhardt's request and remembered in the late 1970s-early '80s, her mother made a fluffy, light cheesecake that was a nice change from the heavier New York-style version. After trying it, the goddess has to wholeheartedly agree.
What was the most surprising element in the recipe was that it actually cooks on the stovetop. The filling is not baked, so it truly is a cross between a chiffon and cheesecake.
Serve it plain or top with fresh fruit, pie filling or a sprinkle of reserved crust crumbs.
Hands on time: 30 minutes Total time: 3 hours and 30 minutes Serves: 12-14
Ingredients:
-
FOR THE CRUST:
1 sleeve graham crackers, crumbled, or 1 1/3 cups graham cracker crumbs
1/3 cup granulated sugar
1/4 cup butter, melted
FOR THE CHEESECAKE:
2 envelopes gelatin
1/2 cup cold water
4 eggs, separated, divided
3/4 cup granulated sugar
1/2 teaspoon salt
1/3 cup milk
3 (8-ounce) packages cream cheese, room temperature
1/2 cup granulated sugar
1 cup heavy cream
Instructions:
To prepare the crust: Preheat oven to 375 degrees. In a bowl, combine graham cracker crumbs, sugar and butter. Press mixture onto the bottom of a 10-inch springform pan to form a thin layer (if you have enough, press up the sides a little, too). Bake for 10 minutes. Set aside to cool.
To prepare the cheesecake: Meanwhile, in a bowl, stir together gelatin and water and set aside. In the top of a double boiler, combine yolks, 3/4 cup sugar, salt and milk. Stirring constantly, cook until thickened and the mixture coats the back of a spoon. Remove from heat and stir gelatin into hot custard mixture, stirring well to combine. Set aside. With an electric mixer, beat cream cheese until smooth. On low speed, add custard mixture until combined.
Whip reserved egg whites to soft peaks. Gradually add 1/2 cup sugar and continue beating to stiff peaks. Gently fold into custard mixture.
Whip cream until it softly peaks and gently fold into custard mixture.
Spoon cheesecake mixture into completely cooled crust. Refrigerate at least 3 hours before serving.
To prepare the cheesecake: Meanwhile, in a bowl, stir together gelatin and water and set aside. In the top of a double boiler, combine yolks, 3/4 cup sugar, salt and milk. Stirring constantly, cook until thickened and the mixture coats the back of a spoon. Remove from heat and stir gelatin into hot custard mixture, stirring well to combine. Set aside. With an electric mixer, beat cream cheese until smooth. On low speed, add custard mixture until combined.
Whip reserved egg whites to soft peaks. Gradually add 1/2 cup sugar and continue beating to stiff peaks. Gently fold into custard mixture.
Whip cream until it softly peaks and gently fold into custard mixture.
Spoon cheesecake mixture into completely cooled crust. Refrigerate at least 3 hours before serving.
Notes:
Total time for this recipe includes 3 hours of chilling time.
If you are concerned about the small risk of salmonella from raw or partially cooked eggs, use pasteurized eggs. Because the whites from pasteurized whole eggs don't beat as well as regular eggs, I like to use a packaged pasteurized egg white product like Eggology. The container will provide the guide for the equivalent of 4 egg whites.
If you are concerned about the small risk of salmonella from raw or partially cooked eggs, use pasteurized eggs. Because the whites from pasteurized whole eggs don't beat as well as regular eggs, I like to use a packaged pasteurized egg white product like Eggology. The container will provide the guide for the equivalent of 4 egg whites.
Nutrition:
Per serving: 470 calories (percent of calories from fat, 63), 8 grams protein, 37 grams carbohydrates, trace fiber, 33 grams fat (20 grams saturated), 171 milligrams cholesterol, 379 milligrams sodium.
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