Hi,
In an effort to make a lighter cheese cake can I use stiffened egg whites to arrive at a lighter result?
I plan to fold them into the batter at the end of the mixing.
Any thoughts or tips would be appreciated.
Thanks, Andy
That is the way you make French cheesecake. I would reserve a few tablespoons of the sugar and slowly add it to the whites as you whipped them. The sugar will help to stabilize the foam. I would also take about
20% of the whipped egg whites and stir that into the batter to lighten it before folding the remainder into the batter. Lightening the batter first will make folding the white into it easier and with less loss of volume.
How light do you want it? I used to have a recipe for lemon souffle cheesecake that required beaten egg whites. When cooled, it fell like a souffle (though not as much) and had a very light, delicate texture. However, it was made in a loaf pan so it didn't really look like a "typical" cheesecake. If you do a google groups search you might be able to find it (I think I posted it to rec.food.cooking or rec.food.recipes). It's on another computer that's in storage, so I'm not sure I'd be able to get it for you.
rona
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