Classic Chiffon Cheesecake
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Why I Love This Recipe
Ingredients You'll Need
1/4 cup butter or margarine
1 cup graham cracker crumbs
1/4 cup sugar
2 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
3 eggs, separated
1/4 cup lemon juice
1/4 teaspoon salt
Directions
Preheat oven to 375ºF. In small saucepan, melt butter. Stir in crumbs and sugar. Pat crumbs firmly in bottom of buttered 9-inch springform pan or 9 x 9-inch square pan. Bake 7 minutes. Cool while preparing filling. Reduce oven temperature to 300ºF. In large mixer bowl, beat cream cheese until light and fluffy. Add condensed milk and egg yolks. Beat smooth. Stir in lemon juice, set aside. In small bowl beat egg whites with salt until soft peaks form. Fold into milk mixture. Turn into prepared pan. Bake 50 to 60
minutes or until cake springs back when lightly touched (about 1 inch from center). Cool slightly; chill. Remove rim of pan. Top if desired with fruit topping. Refrigerate leftovers.
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