Fluffy Cheesecake
September 1971, Woman's Day

"Light, fluffy, fragile and not very cheesy."

FMM: As far as I can tell this is a Polish type cheesecake, called Sernik. I read a description on the Internet of a fluffy Polish cheesecake available at a local bakery that was baked in a square pan and cut into cake sizes. The writer said it was 6 inches high and just luscious. Not too sweet. See https://www.food.com/recipe/sernik-polish-cheesecake-438196 for a recipe for Sernik.

I also read this on the Internet: "The German method of making cheesecake involves separating the eggs and folding whipped egg whites into the batter, which results in a lighter, fluffier texture compared to American cheesecake recipes. Quark is also the base cheese - which might surprise you! If you haven't seen quark in grocery stores, it is similar to whole milk ricotta, so you can use this as a substitute if needed. The cloud-like texture of German cheesecake is well worth trying."

The Japanese cheesecake is also made with whipped egg whites for a fluffy texture. Also known as soufflé or "cotton" cheesecake, Japanese cheesecake originated in Japan in the late 1960s, created by chef Tomotaro Kuzuno. Inspired by German käsekuchen during a 1969 trip to Berlin, Kuzuno blended that style with American cream cheese, resulting in a lighter, less sweet, and airy, "jiggly" texture compared to the American version. A Japanese Cheesecake is more between a sponge cake and cheesecake, and you can bend a little and it does not break or crack. Also both Sernik (and other cheesecakes from that area) and Japanese cheesecake use quite a bit of flour or cornstarch in the cheesecake batter compared to the American version.

Crust:
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. sugar
2 Tbsp. vegetable shortening
about 2 Tbsp. milk

Cheesecake:
20 ounces (2 1/2 cups solidly packed) dry, smooth cottage cheese (farmer cheese)*
1/2 cup all-purpose flour
1/2 tsp. salt
1/4 cup cornstarch
1/2 cup egg yolks (about 6)
1 1/2 tsp. vanilla extract
1 1/2 cups milk, scalding but not boiling
1/4 cup butter or margarine, melted
1 cup egg whites (about 8)
2 cups granulated sugar
Confectioner's sugar

[*FMM: The traditional Polish recipe for Sernik calls for Twaróg, also known as ser biały. This is a dry curd, white, farmers cheese that is very similar to ricotta. To substitute ricotta into this recipe you need to hang it in a cheese cloth or flour-sack towel for a minimum of three hours to remove excess moisture. This is a necessary step or else you’ll end up with a very soggy cheesecake.]

Make the crust by mixing the flour, baking powder, salt and sugar together in a bowl. Add the vegetable shortening and cut in like fine meal. Add just enough milk to hold dry ingredients together. Press together and roll on a floured surface or between two sheets waxed paper to fit loose bottom of 9" springform pan 3" deep. Prick well with a fork and bake in a moderate oven (350° F.) 15 minutes, or until lightly browned. Let stand on cake rack until cold, then put in pan.

Make a collar for outside of pan of 4 thicknesses of heavy foil, having collar come 2" above top of pan. Tie with string. Lightly grease inside of pan and grease well upper part of foil with melted vegetable shortening.

In large bowl of electric mixer, beat cheese a few minutes. Mix next 3 ingredients and blend into cheese (mixture will be dry). Add egg yolks half at a time, beating after each addition. Then add vanilla and beat well. Gradually add milk, then butter. Continue beating at medium speed 10 minutes, or until smooth and slightly thickened.

Transfer mixture to a very large bowl. Wash mixer bowl and dry thoroughly. Put egg whites into bowl. Put granulated sugar and 1/2 cup water in saucepan and cook to 244° F. on candy thermometer, washing down sides of pan with wet pastry brush during cooking. Remove from heat. Beat egg whites until fairly stiff peaks form, then slowly add syrup in a steady stream, beating constantly. After all is added, beat 3 minutes longer.

Pour into cheese mixture and fold in until evenly blended and streaks are visible. Pour into prepared pan and bake in slow oven (325° F.) one hour, or until cake rises in the center almost to top of foil (top of cake will crack). Turn off heat and let stand in oven 30 minutes (do not open door). Then open door and cool cake completely with door ajar (cake will shrink to top of pan). Chill, then loosen sides of pan with spatula and gently remove. Sprinkle cake with confectioner's sugar.

Makes 12 servings