Light And Creamy Cheesecake Recipe

Light And Creamy Cheesecake Recipe My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy graham cracker and toasted pecan cru. Directions. preheat an oven to 350 degrees f (175 degrees c). wrap the exterior of an 8 inch springform pan with aluminum foil, then spray the interior with cooking spray. spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere. cream together the egg yolks and sugar in a large bowl.

Classic Cheesecake Recipe Light And Creamy The Cooking Foodie Directions. make the crust: preheat oven to 325°f (160°c). in a food processor or ziploc bag crush cookies into fine crumbs. add melted butter and pulse until combined. press into bottom of 9 inch (23cm) springform pan. bake for 7 8 minutes. set aside while making the filling. reduce oven heat to 300°f (150°c). Grease the bottom and sides of a 9 inch springform pan. in a medium bowl, mix together crumbs, 2t sugar, and melted butter and mix until combined and moistened. press mixture into the bottom of prepared pan to form an even layer of crumbs. bake for 8 9 minutes until golden brown. Beat for 2–3 minutes on medium high speed until smooth and combined. make sure there are no large lumps of cream cheese. if there are lumps, keep beating until smooth. using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. Place whipped cream cheese in the bowl of a stand mixer and beat for 2 minutes. start timer. slowly beat in eggs, one at a time. beat in sugar. you may need to scrape down the sides and bottom of the bowl. beat in greek yogurt, lemon zest, vanilla extract, lemon juice, salt, and cornstarch. pour onto pre baked crust.