Quick Lemon Chiffon Cheesecake
Chiffon cheesecake gets its light and airy texture from the addition of whipped egg whites.
This is vegetarian recipe. Dish can be prepared in 180 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Quick Lemon Chiffon Cheesecake
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
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In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the lemon juice, lemon zest, vanilla extract, and salt. Mix well.
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Add the eggs, one at a time, beating well after each addition.
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Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
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Bake for 40 minutes or until the edges are set and the center is slightly jiggly.
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Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
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Remove the cheesecake from the oven and let it cool completely on a wire rack.
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Refrigerate for at least 2 hours or overnight.
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Before serving, whip the whipping cream and powdered sugar until stiff peaks form. Spread over the chilled cheesecake.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 38g13%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
