Japanese Chiffon Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
7 oz cream cheese, at room temperature1/4 cup milk¼ cup superfine sugar¼ cup Splenda3 eggs, separated1/4 cup cornstarch1 tablespoon lemon juice1 tablespoon lemon zest1/2 teaspoon cream of tartar
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.
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.
Nutritional Info 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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