How to make it

  • Preheat oven to 350 degrees.
  • Spray a 9-inch cake tin with cooking oil spray.
  • Beat cream cheese with milk to soften.
  • Add Splenda, egg yolks, cornstarch, lemon juice and lemon zest. Beat until smooth.
  • Beat egg whites in a separate bowl until foamy.
  • Gradually add sugar and cream of tartar, beating on high speed until medium peaks form, about 8-10 minutes.
  • Gradually fold beaten egg whites into the cream cheese mixture.
  • Pour into cake pan and smooth the surface.
  • Place cake pan into a larger roasting pan and place in lower rack of oven.
  • Pour enough boiling water into the roasting pan to come half way up the side of the cake pan.
  • Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.

Reviews & Comments 5

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  • jo_jo_ba 11 years ago
    Amount Per Serving
    Calories: 111.0
    Total Fat: 7.0 g
    Cholesterol: 22.1 mg
    Sodium: 61.8 mg
    Total Carbs: 11.0 g
    Dietary Fiber: 0.0 g
    Protein: 1.7 g
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  • wizzrea 11 years ago
    Is it any different to leave out the Splenda? I think Splenda tastes funny.
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  • eggchef 11 years ago
    i would appreciate a day where i all i eat is ur cheesecakes lol i enjoy everything u make for me
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  • tinam 11 years ago
    This is the most interesting cheesecake I've seen...I'll be trying it out soon! Thanks so much for the post!
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  • sweetwords 11 years ago
    "Chiffon" suggests that it's very light, almost fluffy. My husband won't eat most cheesecakes, but he might eat this. I'd appreciate it if you could let me know how it turns out.
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