is there a receipe for a fluffy cheese cake?

Question

I'm so tired of the heavy New York type

Answer 1

I have two.

Fluffy Lemon Cheesecake

1 x Reduced fat graham cracker crust
15 oz Fat-free or reduced fat ricotta cheese
1/2 cup Sugar
1/3 cup Skim milk or 1% milk
2 tbl Flour
2 tbl Lemon juice
1 tsp Finely grated lemon peel
1 tsp Vanilla
1/4 tsp Salt

1. Combine ricotta cheese, sugar, milk, flour, lemon juice, lemon peel, vanilla and salt in a bowl. Beat with electric mixer at medium speed until fairly smooth.
2. Add eggs; beat until well combined.
3. Pour into pie crust; bake at 350F for 40 minutes or until center is almost set. Cool completely on wire rack. Cover with dome from graham-cracker crust and refrigerate at least 3 hours.

Fluffy Pineapple Cheesecake

2 pkt Lady Fingers, (unfilled)
2 pkt Cream cheese, (8 oz size)
20 oz Can Crushed Pineapple
1/4 cup Sugar
16 oz Cool whip

Line bottom and sides of 9 1/2 inch spring form pan with both packages of lady fingers. Put Cream cheese; sugar and 1/2 can pineapple in bowl and mix with electric mixer about 1 1/2 minutes. Add rest of pineapple and mix well. Fold in all of Cool Whip. Pour entire ingredients over lady fingers.
Refrigerate 5 or 6 hours before serving.
NOTE: This takes just a few minutes to put together and needs no cooking.

Answer 2

quickly POUND CAKE a million field Pillsbury pudding cake blend a million cup undeniable flour a million cup bitter cream a million cup sweet milk 4 eggs 3/4 cup sugar a million/2 tsp each and each and every vanilla, butter, almond lemon extract positioned all in large bowl of mixer. Beat 2 minutes, pour into prepared pound cake pan. Bake 350 tiers for a million hour and 10 minutes or till eventually try performed. Cool 5 minutes in pan, then ice if wanted. Serves 16. STRAWBERRY CHEESE CAKE a million tbsp. oil a million/2 c. sugar a million a million/2 c. milk 4 drops red nutrients coloring 2 (8 oz..) pkgs. cream cheese 4 eggs a million tbsp. lemon juice 2 a million/2 c. Cool Whip a million field strawberry cake blend Preheat oven to three hundred tiers. positioned aside a million cup cake blend. CRUST: In large bowl, combine remaining cake blend, one egg and oil. Press this blend flippantly in bottom and three/4 way up aspects of nicely greased 13 x 9 x 2 inch pan. FILLING: blend cream cheese and sugar. upload 3 eggs and the single cup reserved cake blend. Beat a million minute at medium p.c.. Then at low p.c., slowly upload milk, lemon juice and nutrients coloring. blend till comfortable and pour into crust. Bake 40 5-fifty 5 minutes or till middle is agency. even as thoroughly cool, spread with Cool Whip topping. relax earlier serving. note: (a million) would use 2 9 inch pans and bake 40-50 minutes. (2) would variety cake blend style. (i have tried lemon - almost as reliable as strawberry). (3) even as cake is cooling, it can split the middle, even though it is honestly lined with topping.

Answer 3

Fluffy cheese cake

Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 HONEY MAID Graham Pie Crust (6 oz.)

Preparation

MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.

POUR into crust.

BAKE at 325°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.


English Cheesecake

INGREDIENTS:

prepared graham cracker crumb crust (see below)
16 ounces Cream cheese
1 cup Sugar
5 Eggs, separated
2 cups Sour cream
1 tsp Lemon juice
1 tsp Vanilla

PREPARATION:

Beat cheese and sugar smooth. Beat in yolks to blend. Blend in sour cream, vanilla and lemon. Beat whites stiff not dry. Fold into mixture. Pour into crumb lined springform pan. Bake at 300° for 1 hour.

Keep in oven 1 hour with door closed. Open oven door, and keep cake in 1/2 hour longer. Remove and chill overnight. A light fluffy cheesecake.


1 1/2 cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
1/2 teaspoon cinnamon, optional
Combine crust ingredients; press into bottom and about 2 inches up the sides of a 9-inch springform pan. Bake at 325° for 5 minutes.

Answer 4

FLUFFY CHEESECAKE 1

INGREDIENTS
1 (8 ounce) package cream cheese
1/3 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

DIRECTIONS

In a large bowl beat together the cream cheese and sugar until smooth. Gently fold in the whipped topping. Spoon into the prepared crust. Refrigerate 3 hours, or until set.




FLUFFY CHEESECAKE 2

INGREDIENTS
11 ounces fat-free cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) container fat free frozen whipped topping, thawed
1 (9 inch) low fat graham cracker pie crust

DIRECTIONS

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gently fold in whipped topping. Spoon into crust. Refrigerate for 2 hours or until set.




FLUFFY WHITE CHOCOLATE CHEESECAKE

1 (8 ounce) package Philadelphia Cream cheese, softened
1 1/4 cups cold milk, divided
1 (3 1/2 ounce) package jell-o white chocolate flavor instant pudding & pie filling mix
1 1/2 cups thawed Cool Whip Topping (1/2 an 8 oz. tub)
6 ounces honey maid graham cracker pie crusts


Beat cream cheese and 1/4 cup of the milk in large bowl with wire whisk until well blended.
Add remaining 1 cup milk and pudding mix. Beat with wire whisk 1 minute.
Gently stir in whipped topping until well blended and then spoon into crust.
Refrigerate for 4 hours or until set. Garnish with chocolate curls if desired.
(Store leftover pie in refrigerator.).



Also heres a link you might find helpful...

http://answers.yahoo.com/question/index?qid=1006052305131

Answer 5

this is much lighter and the lemon picks it right up:

Mini Lemon Cheesecakes

INGREDIENTS:

* 1 package Betty Crocker Supreme Lemon Bar Mix
* 3 ounces cream cheese, softened
* 1 teaspoon lemon extract
* 3 eggs, divided
* 1/3 cup water
* powdered sugar
* Any one of these:
* Pie Fillings: lemon, raspberry or cherry OR
* Curds: lemon, lime or orange

PREPARATION:
Heat oven to 350 degrees F. Place miniature paper baking cup in each of 36 to 48 miniature muffin cups (1-3/4 x 1 inch). Divide crust mix from lemon bar package evenly amoung cups. Press crust down using back of spoon.
Bake 6 to 8 minutes or until lightly brown.

Beat cream cheese, extract and 2 eggs until combined. Stir in filling mix, water and remaining egg. Combine until almost smooth. Put 1 T. of mixture in each muffin cup.

Bake 20 to 25 minutes or until firm. Cool in pan for 10 minutes. Refrigerate 2 hours before serving. Just before serving sprinkle with powdered sugar and top with 1/2 t. pie filling or curd.

Answer 6

Yes there is. It is very simple.
Firstly set your oven to 200 degree celcius.
Mix all your usual ingredients such as your cream cheese, sugar and eggs etc. Whip it on high speed for about 3 minutes, exchange this mixture into a larger bowl.
Add to this large bowl the biggest and fluffiest pillow in your house. Stir it in and wah lah. Fluffy Cheese Cake.
Hope this helps you out!