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SPRING IS BUSTING OUT ALL OVER THE LEMON CHIFFON CHEESE CAKE

Just in time for summer. A delightful fresh flavor. The swirls of lemon put this cake over the top. It is very easy to make. This is wonderful for an afternoon soirée’ with the girls and a must for any spring or summer dinner party. "

Ingredients

Cheesecake recipe:
1 12/ sleeves of Keebler’s pecan sandie’s (crushed in food processor)
3 (8oz) packages Philly cream cheese softened
1 ½ c. granulated sugar
2 T. all purpose flour
2 T. fresh lemon juice
1 T. good vanilla
6 large eggs (1 at a time)
24 oz. Breakstone’s sour cream
1 T lemon zest for marbling
1 tsp. pure lemon extract for marbling
4 to 5 drops yellow food coloring for marbling
1 tsp. corn starch (mixed in to sugar)

Lemon chiffon topping:
½ c. sugar
1 envelope of unflavored gelatin
4 eggs separated
2/3 c. water
1/3 c. fresh squeezed lemon juice
2 T. lemon zest
½ tsp. cream of tarter
¾ c. sugar
1 lemon sliced thinly and twisted for garnish
1 t. candied lemon zest for garnish
1 T. candied orange zest for garnish


Instructions

Preheat oven to 365 degrees. Prepare a 10 inch spring pan by wrapping the bottom in foil. Then place crushed cookies into spring pan, press down cookies and partly up the sides. There is no need to precook cookies or add any thing else to shell just set aside. Now in a large stand mixer bowl add softened cream cheese and beat on medium high to high until fluffy. Add 1 tsp. corn starch to sugar and slowly add to cream cheese while mixing. This will help in keeping the cake from cracking. Mix until blended. To the cream cheese mixture add flour, fresh lemon juice and vanilla mix until blended. With mixer still on medium high add all eggs one at a time until mixed. Turn mixer off scrap all sides and bottom then turn mixer to medium and add sour cream mix just until blended well. Remove 1 cup batter from the mixture and set aside pour the remaining batter into prepared spring pan. Add to the one cup batter lemon zest, lemon extract and food coloring mix well with a spoon. Drop yellow mixture on to cake batter in 5 piles. Run a knife through piles to create a marbling effect. Make sure you go deep enough to marble throughout the cake. Place cake into a water bath (which simply is a larger pan than your cake pan with water in it). Make sure water is about ½ the way up the cake pan. Bake for 1 hour and fifteen minutes to 1 hour and 30 depending on your oven. The cake should be firm around the outside but a little jiggley towards the middle not raw ya’ll just a little jiggle like Jell-O. When done remove from oven and let cool on a rack until completely cooled. Do not take the spring pan ring off. Then cover with plastic wrap and refrigerate over night.

LEMON CHIFFON TOPPING
½ c. sugar
1 envelope of unflavored gelatin
4 eggs separated
2/3 c. water
1/3 c. fresh squeezed lemon juice
2 T. lemon zest
½ tsp. cream of tarter
¾ c. sugar
1 lemon sliced thinly and twisted for garnish
1 t. candied lemon zest for garnish
1 T. candied orange zest for garnish

In a medium sauce pan on medium heat stir together sugar and gelatin, egg yolks and lemon juice whisking almost constantly until mixture comes to a boil. Remove mixture from heat and place into Tupperware bowl. Stir in zest and refrigerate let cool completely. With an electric mixture beat egg whites, cream of tarter until it starts to become fluffy. Then add remaining sugar slowly and continue mixing on high until it forms stiff peaks and is glossy. Fold egg white mixture into your lemon mixture and return to refrigerator for about and hour. When set remove cake from spring pan and spread chiffon mixture on top of cheese cake cover entirely. Garnish with candied lemon and orange zest. Also thin slices of lemon made into a twist around the base of the cake. This is wonderful for an afternoon soirée’ with the girls and a must for any spring or summer dinner party.




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Servings

12 to 14

Nutritional Information
Per Serving

no nutrition information available


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