Prepared a 10" spring form pan by wrapping bottom insert with foil and spraying with Pam(without flour). For a bottom crust - 3 tbsp butter + chocolate chip cookie crumbs.
Ingredients assembled in 5 steps
- 4 cream cheese bars + 1 cup sour cream
- 4 egg whites
- 1/2 cup flour + 2 tbsp powdered buttermilk (sifted together twice)
- 1 tbsp vanilla
- 2 cups sugar
I began beating with electric mixer on high at the end of the step 3, until smooth and fluffy. Again, beating in the vanilla and sugar thoroughly.
Baked at 375 for 15 minutes then reduced to 300 for 45 minutes. Continued at a reduced 250 for 1 hour.
Previously, I would start baking at 450, causing a dramatic rise and early browning within the first 15 minutes, all collapsing during cooling. Attempting to lessen the collapse, I started at the lower temp and reduce as soon as the rise began. This cake never browned, causing me to extend baking and additional 45 minutes at 250.
It cracked nice and even around the top. The collapse was minimized without sinking below the rim(no crater). The sides, rim and top were tender and evenly colored. The top was very pale yellow.
The flavor of this cake was enhanced with the powdered buttermilk. Deliciously mellow. I highly recommend adding buttermilk instead of lemon.
Cutting is most difficult due to the delicate texture. The cake globs excessively on the blade while attempting to slice. This is eliminated by heating the blade over an open flame. Make sure to scrub clean the blade in hot soapy water immediately after each slice.
The more I eat this cheesecake the more I like it.
- Level top with reduced collapse
- Light and airy texture(heavenly fluffy)
- Pleasant color, nice crust
- Wonderful flavor(buttermild big plus)
- This cheesecake is fine alone or can take any toping
- Difficult to cut due to the overly delicate texture
- Poor presentation due to collapse under slight presure of knife or fork.
- Retained a little more moisture than desired
- Overall, not a professional finish