Recipe by LatinaCook
"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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1/2 (12 ounce) package
vanilla wafers, crushed
1 (8 ounce) package
cream cheese, softened
cream of tartar
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.
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.
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.
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!!!
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!
Followed the recipe as stated, but the cheesecake ended up with half the hight of what it should be. Otherwise very tasty.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Light and Airy Cheesecake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 195
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