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Light Cheesecake

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“Very light and fluffy cheesecake, much lighter and more chiffon-like than most cheesecakes.”
1hr 10mins

Ingredients Nutrition


  1. Cream egg yolks and sugar then add cream cheese 8 onces at a time blending well. Next add the sour cream, flour, vanilla, pineapple and juice.
  2. Beat egg whites addding pinch of cream of tartar (I use a 1/4 teaspoon) Beat until stiff, then fold into batter.
  3. Prepare 10 inch springform pan.
  4. Grease and sprinkle graham cracker crumbs on bottom and sides of pan.
  5. Put batter in prepared pan.
  6. Place pan in a pan of water. (I use a large roasting pan with about an inch or two of water).
  7. Bake at 350 for 50 Minutes.
  8. Then turn off oven and leave door halfway opened for 1 hour.
  9. After 1 hour remove cake from oven.

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