Does anyone have a recipe for a spongecake type of cheesecake that is very light?

How about this

CHEESECAKE CAKE

1 lb. ricotta cheese, room temp.

2 (8 oz.) pkgs. cream cheese, room temp.

2 c. sour cream

1 1/2 c. sugar

4 eggs

2 tsp. lemon juice

1/2 tsp. vanilla

3 tbsp. cornstarch

3 tbsp. flour

1/4 c. butter, softened

Blend cream cheese and ricotta together. Add sugar and eggs, mix in. Add lemon juice, vanilla, cornstarch, flour and butter. Beat until smooth. Fold in sour cream.

Into a generously buttered 9 inch springform pan pour batter. Put in oven at 325 degrees. Bake 1 hour. DO NOT open oven door. Turn off oven, leave cake in for 2 more hours. Do not open oven door. Cool in pan. Fruit topping can be used on top.

SPONGE CAKE

4 eggs

2 c. sugar

1/2 tsp. salt

2 tsp. vanilla

1/4 c. butter

1 c. boiling milk

2 c. all purpose flour

2 tsp. baking powder

Beat eggs until very light. Beat in sugar, salt, and vanilla. Beat in butter and boiling milk. Sift together flour and baking powder and beat in very quickly. Immediately pour into prepared pan. (Makes two 9 inch layers or 13 x 9 inch oblong.) Bake at 350 degrees for 25-30 minutes or until cake tests done.

or

SMOOTH - N - LIGHT CHEESE CAKE PIE

1 1/2 c. sugar

8 oz. pkg. cream cheese

1 c. boiling water

1 sm. pkg. Jello (any flavor)

1 can evaporated milk

1 graham cracker crust

In small bowl: Beat sugar and cream cheese until creamy.

In large bowl: Mix together Jello (any flavor) and boiling water until Jello is dissolved.

In another small bowl: Beat evaporated milk 30 seconds and add to Jello mixture. Fold in cheese mixture. Pour into crust and chill 3 hours.

ENJOY