It was valentines day and cheesecake felt like the perfect dessert to share the love. Full disclosure, the crust was a bit crumbly on day one, but left to chill over night it really did firm up. The reason the crust wasn’t “solid” was two fold … I chose not to add a lot of butter and I did not add any additional sugar to the cookie crumbs. Both sugar and butter help to HOLD a graham cracker crust together. But if you really aren’t concerned about picture perfect an you want to reduce the cholesterol and sugar content it’s an easy omission that certainly didn’t make anyone turn up a nose at this really lovely cheesecake souffle.
Easy Cookie Crumb Cheesecake
Ingredients
Cookie Crust
Instructions
Cookie Crust
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Place your cookies in food processor and blend until you have a course crumb, add your melted butter and continue to blend until you have a fine crumb. Press into deep dish pie plate.
Cheesecake Filling
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Whips egg whites until they form soft peaks. (If you over whip them to firm peaks, it may result in a lumpy batter) Set egg whites aside and mix the remaining ingredients until smooth. Gently fold in the egg whites. Pour into your prepared cookie crust and bake at 325° for 50-60 minutes. Chill for 4 hours. We topped ours with chocolate covered strawberries and whip cream, but this dessert definitely can stand on it's own.
