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Japanese Chiffon Cheesecake is for Dessert.

Japanese Chiffon Cheesecake takes 20 minutes to prepare.

Japanese Chiffon Cheesecake takes 40 minutes to cook.

Japanese Chiffon Cheesecake makes 10 servings.

The ingredients for Japanese Chiffon Cheesecake are:

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

Here is how you make Japanese Chiffon Cheesecake:

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: 10Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Japanese Chiffon Cheesecake is:

• 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

Japanese Chiffon Cheesecake is Asian cuisine.

The dietary needs meet for Japanese Chiffon Cheesecake is Gluten Free