Clutch Cargo Cheese Cake

This cheesecake is lighter and fluffier than the dense New York kind, and the secret is separating the eggs. The yolks go into the rich cream cheese batter, while the whites get whipped to stiff peaks and folded in at the end, which lofts the whole thing into something closer to a souffle.

It starts on a simple cookie-crumb crust, teddy grahams bound with melted butter work a treat, pressed into a springform pan and chilled while you mix.

The real genius is the cooling method. After baking, you turn off the oven and, crucially, do not open the door, letting the cheesecake cool slowly inside for a couple of hours. That gradual temperature drop is what prevents the dreaded cracked top. A long chill in the fridge sets it fully. Serve plain, or dressed with fruit compote, chocolate, or caramel.

Chef Tips

• Whip the egg whites to stiff but not dry peaks, then fold gently. Deflating them loses the airy lift that defines this cake.
• Do not open the oven door while it cools. The slow, gradual cooling is what keeps the top from cracking.
• Run a knife around the edge before releasing the springform so the cake doesn’t tear as it contracts.

Variations

• Use graham crackers, chocolate wafers, or gingersnaps for the crust.
• Add lemon zest or almond extract to the batter for a different aroma.
• Top with a berry compote, salted caramel, or chocolate ganache.