My 'Engagement' Cheesecake

A cheesecake good enough to seal a proposal needs to be something special, and this one earns its name with texture: light and almost cloudlike, a world away from the dense, heavy slices you usually get.

The secret is in the eggs. The yolks get beaten into a tangy base of cream cheese and sour cream, while the whites are whipped to stiff peaks and folded in separately. That trapped air is what gives the cake its souffle-like lift.

A little flour adds stability, lemon juice brightens the richness, and vanilla rounds it out.

It all bakes over a buttery graham cracker crust until just set.

Folding is the make-or-break step, so go gently. Deflate those whites and you lose the airy texture that makes this cheesecake stand out.

Chef Tips

• Bring the cream cheese and sour cream to room temperature first so they blend smooth without lumps.
• Fold the whipped whites in with a light hand, just until incorporated; overmixing knocks out the air and the lift.
• Cool the cheesecake slowly, ideally in the turned-off oven with the door cracked, to keep the top from cracking.

Variations

• Top with fresh berries or a glossy fruit glaze once chilled.
• Swap the lemon for orange zest and juice for a different citrus note.
• Add a swirl of raspberry or chocolate to the batter before baking.