Lou’s 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

Pineapple Upside-Down Cheesecake
Serves: 8

1 (6-8 oz.) can pineapple chunks
1/2 cup brown sugar
2 (8 oz.) pkgs. cream cheese
4 eggs
1 cup white sugar
1 tsp. vanilla
1/2 tsp. salt
3 Seconds Nonstick Cooking Spray

Preheat the oven to 350ºF

In 9-inch round nonstick cake pan and coat with a nonstick cooking spray, crumble brown sugar in bottom of pan.

In a small bowl blend the pineapple, pineapple juice, and brown sugar. Pour this into coated cake pan. Set aside

In blender or food processor, blend eggs, white sugar, vanilla, and salt until well mixed. With blender or processor still running, drop in pieces of cream cheese until all of it is used. Blend until completely smooth.

Pour cream cheese mixture evenly over pineapple mixture in the cake pan in beginning of this recipe. Place cake pan in slightly larger pan which contains about 1/4 inch of water. Do not allow this water to get in the cream cheese mixture.

Bake for 55-60 minutes, or until center of cheesecake is firm. When done, wait until cool before turning out onto serving plate. Since the bottom becomes the top, this cheesecake has no crust.

The one that Stacy3 posted is the first one I had tried and it is good but not fantastic.

Thanks again everyone.

I put the fruit on the top. Maybe next time I will try it the other way and compare the two. My family loved it and say it is just as good as Cheesecake Factory and some think better, including me.

Thanks again for responding to a newbie.