I bought a bunch of eggs a few weeks ago, thinking I’d have soooooo much time to cook and eat them. I was wrong. On the verge of expiration, I had to think quickly about various foods that I could make that would use these eggs before they had to be thrown out. So, naturally, I thought of cake. I had some cream cheese in the fridge. I had all these eggs. I had graham cracker crust. Eureka! Cheesecake. But how to incorporate more eggs? Whip them up and fold them in like you would in a souffle or angel food cake. I’m actually really proud of myself for this idea. This cheesecake turned out light, fluffy, and ridiculously delicious. I used the yolks to make a candy cane pastry cream to serve with the cake. Clutch. The cake itself is not overly sweet because I knew I’d be adding the cream on top. You can add some more sugar or honey or maple syrup for more sweetness.

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