Raising a Cheesecake question...

Cafe Society
1

Dear Friends;
I have a cheesecake recipe that I am very happy with. The question I have for the teeming millions is…
"How can I make a “poofier” cheesecake from the same(ish) recipe. The one I use is very basic. Cream cheese, sour cream, sugar, a 'lil flour, flavorings,egg and that’s bout it…Wonderfull stuff, so I’m told. My question is…can I add Baking powder or some other leavening agent to make it “poof” a bit more?
this is a dense, smooth cheesecake baked at 300 degrees. Would Baking powder help to raise it, make it poofier, or is the temperature too low to make a leavening agent Kick-in? I just wanna play, and see if I can make this wonderfulness a little lighter…and Taller…
Help!
Dr. Memory

P.S Should I re-up my subsription? Oy…

2

You could try separating the eggs, beating the egg whites until stiff and gently folding them back into the cream cheese mixture, for a kind of souffle effect.

There was some discussion about this on egullet a while ago … ah. Here.

3

That’s what Alton Brown does with his. Whip whites to desired consistency and fold in gently.

4

,…hmmmmm…this recipe calls for one (1) egg, not seperated…

5

You could try putting a half-naked tart in your cheesecake. I hear they’re delicious!

6

I don’t know about leavening agents and temperatures, but I make a very fluffy cheesecake using whipped cream to make a mousse.

7

I don’t think baking soda or powder are likely to help. They need some acidic agent to react with to poof (yes, even baking powder, just not as much as soda), and cheesecake is pretty alkaline, isn’t it? (I’m not certain of that, actually, but I think so…)

Separating the egg and whipping the white is the way I’d go, as well.