Light and Airy Cheesecake
Why This Recipe Works
Our goal was to develop a basic cheesecake recipe whose texture could be altered with a simple ingredient change or baking method. While testing eggs, we learned that a good cheesecake needs a combination of both whites and yolks. To get a light and airy style of cheesecake, though, it was key to whip the egg whites and fold them into the batter. We realized we needed both cream cheese (for texture) and sour cream (for flavor). We were not surprised to find that a water bath was necessary to protect the cake from the harsh, direct heat of the oven, which can cause it to overcook, crack, and sink.