How would you make a classic NY cheesecake lighter in texture than the typical recipe

Mone Anathan
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5 Comments

Jennifer W. March 27, 2020
We take cheesecake very seriously in our family- My mom was famous for hers and even made it as a wedding cake substitute:) We find that subbing some cream cheese for Ricotta is a nice variation and does result in a lighter texture when we want something a little less dense.
 
Mone A. March 18, 2020
here is the recipe I use:

5 8oz packages of cream cheese (I used Philadelphia)
1 3/4 cup sugar
1 tsp lemon zest
5 large eggs
2 large egg yokes
1/2 cup heavy cream

I used a a graham cracker crust.
 
Nancy March 18, 2020
And/or use cream cheese with lower-than-usual fat.
 
Mone A. March 18, 2020
Hey, Coral...thank you!
I'll give that a try...
 
Coral L. March 18, 2020
Hi Mone! For a lighter cheesecake (that otherwise adheres to a typical NY cheesecake recipe), instead of incorporating the eggs whole into the filling, try whipping the whites to stiff peaks (with 1/8 teaspoon of cream of tartar) separately, and folding them into the egg-yolk-and-cream-cheese filling. For an ultra ultra fluffy cheesecake, maybe you're looking for a Japanese-style one? https://food52.com/recipes/75515-japanese-cheesecake-regular-chocolate-cherry
 
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