Japanese Chiffon Cheesecake
From jo_jo_ba 17 years ago
- 40 minutes to make
- Serves 10
I haven't made this recipe yet but my mom has been telling me about how much she wants a slice like the ones she's had out at pricey restaurants with her Japanese co-workers! Will be giving this a shot soon!
Ingredients
- 7 oz cream cheese, at room temperature shopping list
- 1/4 cup milk shopping list
- ¼ cup superfine sugar shopping list
- ¼ cup Splenda shopping list
- 3 eggs, separated shopping list
- 1/4 cup cornstarch shopping list
- 1 tablespoon lemon juice shopping list
- 1 tablespoon lemon zest shopping list
- 1/2 teaspoon cream of tartar shopping list
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.
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