Fluffy Cheesecake – GF

As published in Bon Appetit in 1991

Fluffy Cheesecake as published in Bon Appetit in 1991 by moi

Fluffy Cheesecake

20 oz. cream cheese, softened
11/4 Cups + 2 Tablespoons sugar
1 Tablespoon grated orange or lemon peel
2 teaspoons vanilla extract
4 large eggs
5 large egg whites

  1. Preheat oven to 325°F. Prepare a 10-inch spring form pan by assembling and spraying with PAM or equivalent vegetable food release. Cut a parchment circle to fit the bottom of the pan and place in the pan, after spraying, and then flip the circle so that the greased side is up.  Set aside in a roasting pan that is large enough to hold the pan without tilting and deep enough to hold about 1 inch of boiling water. Prepare the tea kettle full of water by turning on to boil just at the time the cake is ready to go in the oven. (About half way through the preparation of ingredients.)
  2. Place cream cheese & sugar in the bowl of an electric stand mixer with the paddle attachment. Cream the sugar and cheese until very smooth. Meanwhile, grate the orange or lemon and add the zest to the cheese sugar mixture.
    Add the egg yolks one at a time to incorporate and then the vanilla.
  3. In a clean, dry bowl using a hand held mixer, whip the egg whites starting on low and gradually increasing the speed to the highest speed. The meringure should be just moussed but not overly stiff.
  4. Gently fold about 1 cup of the egg whites into the cheese batter, then pour all of the batter into the whites. With a rubber spatula, gently fold the whites into the batter. Do not beat or stir, but continue to stir, turning the bowl as you fold with the spatula.
    Pour the batter into the prepared spring form pan that is already in the roasting pan.
    Whe the water in the tea kettle has boiled, pour it into the roasting pan to a height of about 1 inch.
  5. Gently transfer the pan to the oven shelf and bake for 1 hour checking doneness. The top will be smooth and golden brown and slightly puffed above the edges of the pan. The top should be even in color all over and not jiggly in the center.
  6. Remove the pan from the oven and gently lift the cheesecake pan by the edges out of the water. Set the cheesecake on a bakers rack for 10 minutes before running a knife around the outer edge, then releasing the ring. Let it cool at room temp if possible then it can be decorated or stored in the fridge and at this stage even wrapped in film and frozen.

 

Amy Malik 2015©
Originally printed in Bon Appetit Magazine, January 1991

 

 

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