My Moms Fluffy Cheesecake Food

MY MOM'S CHEESECAKE

Steps:

• Preheat oven 325 degrees, butter a 9inch springform pan.
• whip egg whites with 3/4 cup sugar ntil very stiff.
• Put aside combine yolks, remaining sugar (1/2 cup), flour, vanilla, sour cream, cream cheese, and 1/2 of the instant pudding powder, and mix until smooth.
• I use the mixer for this.
• gently fold whipped whites into cheese mixture and add the orange peel.
• pour into prepared pan, and bake until top is almost golden but not quite, and the cake is quite firm.
• In my oven it takes about 40-50min.
• Remove from oven and let rest.
• Cool completely.
• I normally cool overnight before topping, best to keep in the fridge.
• to prepare topping-- whip milk+cream+remaining pudding powder until stiff.
• Pour over the cake and keep in the fridge.
• Before serving you could top with berries or other fruits sprinkled with powder sugar.
• It is best to serve this cake at room temperature and I normally take it out of the fridge at least an hour before serving.

FLUFFY CHEESECAKE

Steps:

• In the bowl of a stand mixer fitted with the whisk attachment, on medium high speed, whip the heavy cream and powdered sugar just until stiff peaks form. Scrape the whipped ream into a clean bowl and refrigerate until step 3.
• Using the same stand mixer bowl (you don't need to wash it), fitted with the paddle attachment, beat the cream cheese until smooth, about 2 minutes on high speed. With the mixer on low, gradually add the sugar and then mix on medium-high speed until smooth. Scrape down the sides and bottom of the bowl and then add sour cream and vanilla and mix until combined.
• Remove the bowl from the mixer and take the whipped cream out of the refrigerator. Gently fold the whipped cream into the cream cheese mixture until fully incorporated or homogenous. Spoon the filling into the prepared graham cracker crust and refrigerate for 4 hours or until set.

FLUFFY CHEESECAKE

Steps:

• Preheat oven to 300°F.
• Butter the cake pan.
• Mix crust ingredients together and pat into pan.
• In a large bowl cream together cream cheese, 1 1/2 cup sugar, flour, vanilla, egg yolks, salt, and sour cream.
• In a separate smaller bowl, beat egg whites with 2 tbsp sugar until stiff peaks form.
• Fold egg whites gently into cheesecake mixture and pour into cake pan.
• Bake for 1 hour. Turn oven off and let cake stay in the oven for 1 more hour. DO NOT OPEN THE OVEN.
• Remove and let cool to room temperature. Cut and serve.

MOM'S CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the crust: Melt the butter in a covered microwave-safe medium bowl in the microwave. Brush a 10-inch springform pan with some of the butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan, taking care to get the crust evenly into the edge. Bake until browned, 15 to 18 minutes. Let cool. Wrap the bottom of the pan and up the side with foil, and put the pan on a baking sheet.
• For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined. Add the heavy cream, and mix until just combined. Beat in the eggs one at time. Beat in the vanilla, lemon juice and lemon zest if using until just combined. (Do not overmix, or the cake will turn into a souffle!)
• Pour the filling into the crust. Bake until the cake is slightly golden and barely set in the middle, about 1 hour 20 minutes. Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
• Run a thin knife or spatula between the cake and the pan to prevent the cake from cracking as it chills. (Mom's cheesecake usually cracked, since she didn't do this.) Refrigerate overnight before serving.

MY MOM'S FLUFFY CHEESECAKE

Steps:

• For the Graham Crust. mix flour, brown sugar and salt. Cut in butter with a pastry cutter. When fine and crumbly press into a 9 x 12 glass pan. Cook approx 25-30 minutes until tan/brown at 350 degrees.
• Let it cool, then crumble up and re-press into the pan. This is really fun to do with your hands, it's like playing in the sand!
• Juice the lemon and limes. Should make at least 1/2 cup.
• Cream together, cream cheese and sugar.
• Add sour cream, lemon/lime juice, egg yolks, salt and vanilla.
• In a separate bowl beat the eggs white until fluffy and fold in to the cream cheese mixture.
• Pour into the pan with the graham crust and bake at 375 approx 45 minutes. Check for doneness with a toothpick.
• Let it cool before cutting.

SMART-CHOICE FLUFFY CHEESECAKE

Steps:

• Beat Neufchatel and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours. Serve topped with cherry pie filling.

FLUFFY NO BAKE CHEESECAKE

Steps:

• Beat cream cheese and sugar in a large mixing bowl until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Serve plain or with pie filling of choice. (Or any other topping that you like. e.g. candy, choc sauce etc.).

MOM'S FLUFFY PANCAKES

Steps:

• Measure flour into mixing bowl.
• Add sugar, baking powder and salt.
• Stir well to blend.
• Combine beaten egg yolks, milk and butter in separate bowl.
• Add to blended dry ingredients.
• Beat with whisk until smooth.
• Fold in egg whites.
• Preheat no-stick pan to 350-375°F.
• Drop by 1/4 cupfuls.
• Cook until puffy and bubbly.
• Turn before bubbles break and cook other side.
• Serve with butter and real maple syrup.

FLUFFY NO BAKE CHEESECAKE

Steps:

• Whip cream cheese and sugar in a bowl with an electric mixer on high speed until smooth. Gently stir in whipped cream. Spoon into prepared graham crust and refridgerate for 2 hours.
• For an added treat spoon a can of cherry pie filling over before refridgerating.