Chiffon Baked Cheesecake Recipe

Name: Chiffon Baked Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sweet biscuit crumbs; 80g butter, melted; 500g block PHILADELPHIA Cream Cheese, softened; 1 cup caster sugar; 3 x 55g eggs, separated; 1 tablespoon plain flour; 1 tablespoon lemon juice; 1 teaspoon vanilla essence; maple syrup, to serve; seasonal fruit, to serve

Servings: persons

1 cup sweet biscuit crumbs
80g butter, melted
500g block PHILADELPHIA Cream Cheese, softened
1 cup caster sugar
3 x 55g eggs, separated
1 tablespoon plain flour
1 tablespoon lemon juice
1 teaspoon vanilla essence
maple syrup, to serve
seasonal fruit, to serve

1
Combine biscuit crumbs and butter and press into the base of a 22cm springform pan; chill.
2
Beat Philly* and sugar until smooth.
3
Beat in egg yolks, flour, lemon juice and vanilla.
4
Beat egg whites until just stiff, fold into cheesecake mixture.
5
Pour into prepared crumb crust and bake in oven at 150C for 60 minutes.
6
Allow to cool in oven.
7
Chill for 2 hours.
8
Serve with a drizzle of maple syrup and seasonal fruits.

890

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup sweet biscuit crumbs, 80g butter, melted, 500g block PHILADELPHIA Cream Cheese, softened, 1 cup caster sugar, and more.

Yes, Chiffon Baked Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chiffon Baked Cheesecake

How did you like this recipe?

Frequently Asked Questions