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  Light And Fluffy Cheesecake
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  Light Snack
  Kid Favorites
  Cake Desserts
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Light And Fluffy Cheesecake
I'm not a big fan of cheesecake. If there's a cheesecake in front of me, my sweet tooth will urge me to test it, in hopes that this bite will change my relationship to this kind of cake. It usually doesn't go beyond 3 bites. The first bite is an introductory sample, the second is the confirmation of blahness from the first and the third is to solidify the consensus that it's just "not worth the calories."

I find most cheesecakes to be blobs of too many eggs mixed with over-sweetened cheese. So you can imagine my level of excitement when Shavuot is around the corner. It's parve. I'm not particularly excited since I don't join in on the dairy hype.

That is, until Debby came along and introduced the pivotal cheesecake that made 3 bites turn into an inordinate amount I won't disclose.

She introduced me to the fluffiest, airiest, most delicate cheesecake I have ever tasted. I hope you will push yourself to try it. Believe me, it is well worth the effort (and calories).
for the cake:
6 eggs, separated
3 tubs of 5% Israeli soft cheese
1 1/2 cups of sugar
2 tablespoons of cornstarch
boiling water

for the topping:
1/2 cup of heavy cream
1/2 cup of milk
2 tablespoons of vanilla instant pudding

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Helpful Hints
{Take a bite, and maybe leave some for others. This cake is undeniably addicting.}

The secret key to the success of this cheesecake is the preparation and cooking time, as well as the brand of the actual cream cheese used.

Though not everyone has access to markets that sell cheeses from Israel, the Israeli cream cheese is usually soft and creamy and a key player in the consistency of this cheesecake.

I would suggest making this cake at night or early in the morning before going to work because it needs time to rest in the oven.
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Comments / Reviews
what size tubs of soft cheese are you reffering to?
cgo, 2014-05-14
What can I use as a substitute for Israeli cheese in America?
charev, 2019-05-30
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