Light and Airy Cheesecake

Preheat oven to 350°F (175°C). Prepare an 8-inch springform pan by wrapping the outside securely with aluminum foil (to prevent water from seeping in during the water bath). Grease the inside of the pan generously with cooking spray. (5 minutes)

Press the crushed vanilla wafers evenly across the bottom and up the sides of the prepared springform pan, creating a firm, cohesive crust. (10 minutes)

In a large bowl, whisk together the egg yolks and granulated sugar until the mixture is pale yellow and slightly thickened. Add the softened cream cheese, sour cream, and vanilla extract. Beat until smooth and completely combined. (5 minutes)

In a separate, clean, and dry glass or metal bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until stiff, glossy peaks form. The peaks should hold their shape when the beaters are lifted. (7 minutes)

Gently fold one-third of the beaten egg whites into the cream cheese mixture to lighten it. Then, carefully fold in the remaining egg whites, using a figure-eight motion, until just combined. Be careful not to overmix, as this will deflate the batter. (8 minutes)

Line a roasting pan with a damp kitchen towel. Place the prepared springform pan on top of the towel inside the roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan (creating a water bath). (5 minutes)

Bake in the preheated oven for approximately 50 minutes, or until the edges are nicely puffed and the surface is firm, except for a small area in the center that should jiggle slightly when gently shaken. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. (1 hour and 50 minutes)

Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set. (4 hours)

Once chilled, gently run a thin knife around the edge of the cheesecake to loosen it from the pan. Carefully release the springform pan sides and transfer the cheesecake to a serving plate. Serve chilled and enjoy!