I like all kinds of cheesecake but New York Cheesecake has always been one of my favorites. Oh, but then there’s my Pineapple Cheesecake that I need to pass on to you. That has to be my favorite of all time. At any rate I could eat it everyday, which is why I don’t make it too often. The crust is the standard graham cracker crust, simple but good. The addition of whipped egg whites makes this cheesecake lighter than most. It rises like a soufflé and then settles when it cools.
When whipping egg whites I use a copper bowl and whip them by hand. The copper bowl adds some acidity which makes cream of tartar unnecessary and it is almost impossible to over beat egg whites by hand. If using an electric mixer don't beat them past soft peaks or they will not easily incorporate into the cream cheese.