Light and Airy Cheesecake Recipe -
Light and Airy Cheesecake Recipe
  • READY IN 6+ hrs

Light and Airy Cheesecake

Recipe by  

"I love cheesecake but sometimes it can be too rich and too sweet. When growing up in Puerto Rico, I remember enjoying a very light textured baked cheesecake from a local bakery. This is my version of that cheesecake. While not exactly the same, it is light, fluffy, and delicious. Serve with a light fruit syrup to take it over the top!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 50 mins

    6 hrs 10 mins


  1. 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.
  2. Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
  3. Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  4. Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
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Reviews More Reviews

Jun 19, 2011

Simple and easy to make. A plain baked cheesecake with a different texture that makes it less filling, less rich than the traditional NY style. I served it with fresh fruit sprinkled with sugar and a mango sauce I made out of mango puree.

Jun 27, 2011

Easy to make, not too sweet. The perfect dessert you crave after dinner without overdoing it. I topped it with fresh strawberries. I will definitely make it again. Im a cheese cake lover.


12 Ratings

Aug 11, 2011

This was indeed light and airy. It definitely had a much lighter texture than a typical cheesecake. Mine turned out great, even though I didn't do the water bath - I just took a chance that it would be okay without it. We topped this with sliced strawberries, and it was a great, light dessert.

Dec 22, 2012

The first time I made this cheesecake my daughter and I made 2. I followed the directions as stated with three exceptions. We didn't let it sit in the oven for an hour and didn't let it chill for 4 hours in the fridge. After it cooled a bit out of the oven we ate it! Then we made the second one and did the same! This is our favorite cheesecake. Great tasting and with simple directions. I did add a tad more vanilla flavoring. Only because I had the dollar store brand on hand. Thank-you for a fantastic recipe!!! XOXOXOXO!!!

Sep 25, 2011

This is a very light, very yummy cheesecake. Very easy to make, too. The vanilla wafer cookie crumbs make a nice, thin, simple crust. I added a few squirts of lemon juice, and subbed part skim ricotta for the sour cream. I'll use this recipe again!

Jan 04, 2012

Followed the recipe as stated, but the cheesecake ended up with half the hight of what it should be. Otherwise very tasty.

Apr 18, 2014

Prefer to the really dense, but I think just a little too soft and fluffy for cheesecake. I think I'll add a little less sour cream next time.

Apr 03, 2014

This is a pretty flawless recipe. You will not be disappointed. It is exactly as explained "light and airy", which means it is easier to pound back piece after piece :) Cons: it's a bit of a thin cake, though I think when I use larger eggs and really beat them like crazy it has better results. Other things: I have tried different crusts, and I prefer ginger snap crust! I have also made this a few times with agave nectar instead of sugar, and it tasted the same(if not better). My favorite is to put cherry pie filling on top, but not much of the sauce, just the actual cherries, and it is SO GOOD!


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  • Calories
  • 335 kcal
  • 17%
  • Carbohydrates
  • 29.6 g
  • 10%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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