Light Cheesecake with Instant Pudding Draft

Name: Light Cheesecake with Instant Pudding
Cook time: 1 h
Total time: 1 h
Ingredients: 6 large eggs (separated); 1 cup sugar; 3 tbsp instant vanilla pudding mix (from one package; the rest goes in the topping); 1 tsp vanilla extract; 2 cups sour cream (or 2 tubs soft white cheese (gvina levana) or quark); 1 cup heavy cream; ½ cup milk; the rest of the instant pudding mix

My airy cheesecake made with sour cream and whipped egg whites, baked over a water bath and topped with a vanilla pudding cream.

Cook1 hr
Total1 hr
KashrutDairy

What you need

Amount:×1

Cake

6 large eggs, separated
1 cup sugar
3 tbsp instant vanilla pudding mix, from one package; the rest goes in the topping
1 tsp vanilla extract
2 cups sour cream, or 2 tubs soft white cheese (gvina levana) or quark

Topping

1 cup heavy cream
½ cup milk
the rest of the instant pudding mix

How I make it

Cake

Preheat the oven to 350°F (180°C) and set a pan of boiling water on the bottom for a water bath.
Whip the egg whites with the sugar to stiff peaks.
Mix the yolks with 3 tbsp of the pudding mix, the sour cream and the vanilla until smooth.
Combine the whipped whites with the yolk mixture.
Put the cake in the oven, lower the heat to 325°F (165°C) and bake for about 1 hour.
Let the cake cool in the oven.

Topping

Once the cake is completely cold, whip the cream, milk and the rest of the pudding mix into a smooth cream.
Spread over the cold cake and refrigerate.

Source: ChefEf (chefef.com)