RECIPE FOR FLUFFY CHEESECAKE RECIPES

JAPANESE CHEESECAKE RECIPE | ALLRECIPES

Japanese Cheesecake Recipe | Allrecipes image

A light and fluffy cheesecake made with whipped eggs and very little cream cheese.

Provided by scuba diving cat

Categories Japanese Recipes

Total Time 1 hours 20 minutes

Prep Time 35 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 (3 ounce) package cream cheese
¼ cup milk
2 egg yolks
¼ cup white sugar, divided
2 egg whites
⅓ teaspoon cream of tartar
3 tablespoons all-purpose flour
1 ½ tablespoons cornstarch

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan cake pan with parchment paper.
Warm the cream cheese and milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside.
In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Fold the cream cheese mixture into the yolks. Sift in the flour and cornstarch, and stir until blended.
In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake pan. Place the pan on a baking sheet with sides.
Place the baking sheet with the cheesecake into the oven, and pour water into the baking sheet until it is half way full. Bake for 20 minutes in the preheated oven, then reduce the heat to 300 degrees F (150 degrees C). Continue to bake for 15 more minutes. Let the cake cool before removing from the pan.
Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again.

Nutrition Facts : Calories 98.9 calories, CarbohydrateContent 10.8 g, CholesterolContent 63.5 mg, FatContent 5 g, FiberContent 0.1 g, ProteinContent 2.9 g, SaturatedFatContent 2.8 g, SodiumContent 50.7 mg, SugarContent 6.7 g

LIGHT AND FLUFFY LEMON JELLO CHEESECAKE RECIPE - FOOD.COM

Light and Fluffy Lemon Jello Cheesecake Recipe - Food.com image

I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 18 serving(s)

Number Of Ingredients 7

Ingredients

2 cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons butter, melted
6 ounces lemon Jell-O gelatin
2 cups boiling water
8 ounces cream cheese
12 ounces evaporated milk, chilled

Steps:

Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
Add Jello mixture to evaporated milk and continue to beat until well blended.
Pour over Graham cracker crust.
Chill until firm.

Nutrition Facts : Calories 183.3, FatContent 10.5, SaturatedFatContent 5.9, CholesterolContent 29.5, SodiumContent 183.7, CarbohydrateContent 19.5, FiberContent 0.3, SugarContent 12.8, ProteinContent 3.5

More about "recipe for fluffy cheesecake recipes"

RED VELVET CHEESECAKE RECIPE: HOW TO MAKE IT

Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 30 minutes
Category Desserts
Calories 463 calories per serving

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan. , Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.

See details

MASCARPONE CHEESECAKE RECIPE | EPICURIOUS

Arden Zalman of Sebastopol, California, writes: "My husband and I dined at Syrah, in Santa Rosa, California. The food was delicious, the waitstaff was considerate and knowing, and the desserts were absolutely fantastic. They make a mascarpone cheesecake that is a bit of heaven here on earth. Would it be possible to obtain the recipe? I would love to make this dessert for my family and friends."
From epicurious.com
Reviews 3.9

Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.

See details

LIGHT AND FLUFFY LEMON JELLO CHEESECAKE RECIPE - FOOD.COM

I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!
From food.com
Reviews 4.0
Total Time 2 hours 15 minutes
Calories 183.3 per serving

Chill until firm.

See details

RED VELVET CHEESECAKE RECIPE: HOW TO MAKE IT

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan. , Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.

See details

MASCARPONE CHEESECAKE RECIPE | EPICURIOUS

Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.

See details

RED VELVET CHEESECAKE RECIPE: HOW TO MAKE IT

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan. , Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.

See details

MASCARPONE CHEESECAKE RECIPE | EPICURIOUS

Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.

See details

FLUFFY PANCAKES RECIPE | ALLRECIPES

This recipe is aptly named, as "Fluffy Pancakes" is exactly what you get. I usually use 1 cup of milk vs 3/4 cup as this batter will thicken. Let it sit for 1/2 hour before adding to the griddle as the longer it sits, the more it bubbles, which makes a better, airy, fluffy …
From allrecipes.com

See details

65 BEST CHEESECAKE RECIPES | EASY CHEESECAKE RECIPE IDEA…

This cheesecake recipe comes from Katie's mom, a health-conscious cook (sometimes to a fault — or so Katie says). Light cottage cheese and light cream cheese keep the cake from veering …
From foodnetwork.com

See details

CHERRY CHEESECAKE | NIGELLA'S RECIPES | NIGELLA LAWSON

May 08, 2017 · This is not the trad baked cheesecake that requires patience and lots of spare time. No, this is fresh, quick, simple and - best of all - irresistibly scrumptious! Even in the spirit of retro …
From nigella.com

See details

COTTON CHEESECAKE / JAPANESE CHEESECAKE - NO-FAIL RECIPE ...

Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too! It’s the perfect combination of sponge cake and cheesecake …
From runawayrice.com

See details

JAPANESE CHEESECAKE RECIPE | ALLRECIPES

This was my first time baking a cheesecake. I like this recipe because it doesn't use as much cream cheese, which makes this a light cheesecake. I halved the recipe to make a small cheesecake …
From allrecipes.com

See details