Betty's Cheesecake

This isn’t your average dense cheesecake. The trick that makes Betty’s version stand out is folding whipped egg whites into the cream cheese batter at the end, which lightens the texture from heavy and dense to almost souffle-like, with a silky melt-in-mouth quality.

The lemon juice and zest are aggressive at 5 tablespoons. That’s more than most cheesecakes, but the higher acidity balances the rich cream cheese and brightens every bite. Don’t reduce it. The lemon is what saves this from being too rich.

Separating the eggs takes an extra step but is the whole point of the technique. The yolks add custard richness to the cream cheese base. The whipped whites add lift. Mixing whole eggs gives you a dense, traditional cheesecake instead.

Fold the whites in gently with a spatula, using a J-shape motion. Stirring deflates the air you just whipped in. The goal is to keep as much air as possible suspended in the batter, which is what creates the airy texture in the baked cake.

The two-stage bake is important. The crust bakes at 325°F (165°C) first to set. The filling then bakes at the lower 300°F (150°C) to gently set the custard without cracking or browning.

Loosen the cake from the springform rim while still warm. This prevents the cooling cake from pulling and tearing as it contracts. Don’t remove the rim until fully cooled.

Pro Tips

• Use full-fat brick cream cheese, not whipped or low-fat. Other versions won’t hold the structure.
• Bring everything to room temperature first. Cold ingredients won’t blend smoothly and leave lumps.
• Chill at least 4 hours, preferably overnight. Cheesecake flavor and texture both improve dramatically with cold time.
• Run a hot knife wiped clean between cuts for picture-perfect slices.

Variations

• Top with classic cherry pie filling for the retro look.
• Use a chocolate cookie crumb crust instead of graham for a deeper-flavored base.
• Add 2 tablespoons of Grand Marnier to the filling for an orange-spiked grown-up version.