OH LOU......PLEASE GIVE ME THE RECIPE !!! I LOVE CHEESECAKE, AND THAT ONE LOOKS SO GOOD !!! PLEASE AND PRETTY PLEASE !!! DIANA55

Hallelujah !!! Again:

Dishesdone:I appreciate your feedback. Thank You.
I forgot to put in the amount of Cornstarch in the recipe.
It's listed in this one.

The other Cheesecake Post was a real kick in the Butt to me.
I don't think I'll ever ask anyone else to try any of my recipes.

The only problem I had was getting it out of the SS Pan.
I'll have to start using a Graham Cracker Crust.

Diana : Here is the recipe: ENJOY !!!

Fluffy Cheesecake

Ingredients:

6 extra large eggs, Separated
1 cup of Vanilla Ice Cream
1 ¼ Cups of Sugar
1 /4 pound of Butter (softened in micro wave and let cool but still soft)
2 packs of Philadelphia Cream Cheese. ( 16 Oz. )At room temp.
Sugar ¾ cup for Batter and ½ cup for egg whites
1 tablespoon of Lemon Juice
6 Tablespoons of Orange juice2 teaspoons of Vanilla flavor
Grate the skin of one orange , with a hand grater, fine side. ( 2 tablespoons )
2 heaping tablespoons of AP flour
¼ cup of Cornstarch

Beat the egg whites, until they start to peak. Add the ½ cup of Sugar,
A little at a time, at a medium speed for 1 minute.
Beat for another 3 minutes, or until they hold stiff peaks.
Put aside, until the batter is mixed.

In a bowl large enough to hold the batter and beaten egg whites,
Add the 6 egg yolks, Cream Cheese, ¾ cup of Sugar, Lemon juice, Orange Juice,
Softened butter, Vanilla flavor, Flour , Ice Cream and grated Orange skin.

Beat this for 3 to 4 minutes, until smooth, add Cornstarch and mix on low speed 1 minute.

Fold 1/3 of the beaten egg whites into the cake batter, using a rubber spatula.
Then fold in the remaining egg whites , very easily but well.

Pour this into a 9 x 13 in. SS Pan or your favorite pan, that is oiled and dusted with flour.
Or you can use a Graham Cracker crust.

Place this Pan into a slightly larger pan, that has about ¾ inches of water.
And then into a pre heated 320 degree oven on the middle shelf.
Bake for about 50 to 55 minutes or until the top is a Golden tan ( not Dark Tan !!! )
Turn the oven off but leave the cake in, until it cools down.
When cooled down, cover the top with Aluminum Foil and refrigerate, for at least 1 hour.

You can add a topping of your choice , a Pineapple Sauce, preserves, thickened peach pie filling , etc.
Seems to be OK for freezing.
LOU

I didn't use the crust, I will next time, it did fall apart a little bit, but it tasted great so it didn't matter! I used a pyrex pan. Top didn't crack either, but it did get stuck a little on the tin foil :)

I thought it was me, copying and pasting when I missed the cornstarch, but I had copied the full recipe to my folder, I had printed out the missing cornstarch one from the cheesecake thread!

Keep asking, Lou, I probably wouldn't have given it a try if you hadn't, LOL!

Thanks Lou !!! I'll be making this one soon, probablly tomorrow. I'll let you know how it turns out. Thanks again Lou !!! Much appreciated !!! Diana55

This is really interesting. I have never in my life had a cheesecake in a 9 X 13 pan.

Oh, but dixie, this is NOT just any cheesecake, This is LOU's Fluffy cheesecake, and he promises it doesn't make you fluffy either!
Mr. Lou you are a star!

Kathleen: You are an Irish Nutcake!!!

LOU

kathleen :)Thanks for the review and I do have this saved to try. Thanks Lou for the recipe. Believe it or not, today I unwrapped a package of cream cheese to use for a crab ball that I am making and inside the package is two recipes for cheesecake made in 9 x 13 inch pans. I feel kind of stupid that I have never had cheesecake that way!

Now, Lou, why would you get your feathers in a ruffle cause somebody hadn't tried one of your recipes? We come across thousands of recipes here. Many of them we cut and paste so we can try them. Don't get upset if somebody doesn't do it right away. Eventually, we will get to it. I cut and pasted it cause it sounded so good, but knew I wouldn't do it until I had lost all the weight I was trying to lose.
It looks great, and is definitely on my future "to try" list!
Sherry

Oh, Lou, I have been called worse, LOL!!
And Mr. Eggplant likes your fluffy cheesecake too! HAHAHA

Dixiedog : A few bakeries in West Philly , sold that size and shape.
That's how I got the recipe. A friend gave me the ingredients but not how much, of each.
I finally worked it out , with one problem.
It came out better that theirs. I didn't tell them.

Sherry: I didn't really get my feathers ruffled. Just like to keep things stirred up.
And I have in the past. Otherwise it's gets boring.

Kathleen: I should have said an Irish Fruitcake. I don't give everyone compliments like that !!!!!

Lou