This recipe is both rich and light at once. Not possible? Try it for yourself and see! It refrigerates well for up to a week. Thanks again, Goldie.

For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.

Directions

Make the Cheesecake

Yields 8 big slices

1. Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius) and generously butter the bottom and sides of a 9-inch (23-cm) springform pan (an 8-inch [20-cm] pan will yield a taller cake but works as well). Wrap the outside of the pan with aluminum foil, covering the bottom and extending all the way up the sides.

2. Mix together the crust ingredients and press onto the bottom of the pan.

3. Mix all the ingredients for the filling in a bowl, until everything is combined. Pour gently over the crust.

4. Place the springform pan into another pan that is a bit larger than it and pour a cup of water into the bottom pan. This is a water bath for the cheesecake, which yields a creamier consistency. Bake for 65–70 minutes.

Make the Topping (Optional)

1. Place the gelatin in a heatproof measuring cup. Stir in the cold water and let stand until it thickens (about one minute). Heat in the microwave for about 30 seconds or place in double boiler to heat and melt the gelatin. The mixture should be clear.

2. In an electric mixer fitted with beater attachment, whip the cream until soft peaks just begin to form. With mixer still running, add the sugar and beat until it stiffens into peaks (overmixing can cause cream to curdle, so watch it carefully). Beat in the vanilla and add the melted gelatin in one shot, and beat until fully incorporated. Refrigerate for half an hour. Spread a thin layer over top of cake and pipe stars all around the perimeter, if desired.

3. Slice with a hot knife for clean, even pieces or use floss to cut nice wedges.