Hi, there's a nice Italian cheesecake recipe that I've used, but I just find this cheesecake and cheesecake in general can be a little dense. I love it but it just reminds me of eating a sweet brick of cream cheese sometimes. So I was trying to think of how to make it a little lighter, thought about maybe finding some sort of cheesecake that has more flour or something. Anyways, the lightbulb finally went on and I realized I could beat the egg whites, rather than just adding whole eggs, and fold in the beaten whites just before baking. This is probably a well-known cheesecake variation that I just wasn't familiar with, but the result was so fluffy that I'm left asking, is there something specific I should perhaps be aware of when doing this sort of cheesecake? Some technique or ingredient considerations? Is there a way of making it not quite so fluffy, lol, a middle ground? Thanks!