Classic Chiffon Cheesecake

Friday, December 18, 2009

1 graham cracker crust
1/4 c sugar
2 8-oz packages cream cheese, softened
1 can sweetened condensed milk
3 eggs, separated
1/4 c lemon juice
1/4 t salt


Preheat oven to 300. In large mixing bowl, beat cream cheese until light and fluffy. Add condensed milk and egg yolks; beat till smooth. Stir in lemon juice, set aside. In small bowl, beat egg whites with salt to soft peaks. Fold into condensed milk mixture. Turn into crust. Bake 50-55 minutes. Cool slightly, chill.

Makes 1 9" cheesecake.


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