One secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. —Brittney Segobiano, Geneseo, Illinois
I make this recipe often, because I'm regularly asked to bring it along for potlucks. This dish can be served as either a salad or a dessert. And, preparing it a day ahead makes it taste even better!—Mildred Livingston, Phoenix, Arizona
Our test kitchen experts turned out a special treat by using tinted batter to "paint" a picture atop a basic cheesecake. You can follow our design...create your own...or leave it plain. Any way you slice it, this dessert serves up sweetness.
Meet the Cook: My mom sent me this recipe. We love it, and so does company I serve it to.
I inherited my love of cooking from my mother. She's a former home economics teacher. When we were growing up, each of us five kids had a night a week when we planned and prepared supper for the rest of the family.
Our home is "way out in the sticks", 15 miles from town and 5 miles from the nearest neighbor. My husband and I have a son, 20, and a daughter, 17.
-Kea Fisher, Bridger, Montana