"AMH" > wrote in message
om...
> 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

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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