Japanese Chiffon Cheesecake

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Japanese Chiffon Cheesecake calories by ingredient
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Submitted by: JO_JO_BA

Introduction

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! 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!
Number of Servings: 10

Ingredients

    7 oz cream cheese, at room temperature
    1/4 cup milk
    ¼ cup superfine sugar
    ¼ cup Splenda
    3 eggs, separated
    1/4 cup cornstarch
    1 tablespoon lemon juice
    1 tablespoon lemon zest
    1/2 teaspoon cream of tartar

Directions

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.

Number of Servings: 10

Recipe submitted by SparkPeople user JO_JO_BA.





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