Growing up in the St Louis, Mo area in the 60s and 70s, there were many neighborhood bakeries that made 2 types of cheesecake. One was called souffle cheesecake and usually was baked in a very large sheet pan, and would be sliced up into small squares. These cheesecakes were so light, and not overly rich or sweet. It was almost like eating a very stable souffle. They usually had a very thin cakelike base or crust. Does anyone have a recipe for this type of cheesecake? Thanks
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