Baked Vanilla Cheesecake

The best baked cheesecake I think I’ve ever made, it came out light delicious and without a single crack and no dip in the middle. I made this for a customer but so wanted to eat it myself it was absolutely perfect.

The secret to the lightness of this cheesecake is to whip the egg whites although you were going to make meringue, it puts so much air into it. always make in a loose bottom tin or you find it almost impossible to get out.