Lemon Chiffon Cake

This cake is light, lemony and refreshing!

[Adapted and slightly modified from: Ashley Anixter's youtube channel]

Level: intermediate

Ingredients:

• 7 eggs
• 1/2 c lemon juice
• 2 1/2 c flour
• 1 1/2 c sugar
• 1/4 c oil
• 1/4 c water
• 1 tbs baking powder
• 1 tsp lemon zest
• a pinch of salt

Directions: 

1. Preheat the oven to 160℃.
2. Separate the eggs into whites and yolks into different bowls.
3. Pour a splash of the lemon juice into the egg whites and beat with an electric mixer until stiff peaks.
4. Combine all remaining ingredients with the egg yolks and mix until smooth.
5. Combine the egg white mixture into the egg yolk mixture in 2-3 batches by folding it gently to prevent breaking the air bubbles. Continue until no visible white patches can be seen.
6. Pour the mixture into a chiffon cake pan and bake for 40-45 minutes. 

Japanese Style Lemon Cheesecake

A lemony version of the regular Japanese cheesecake.

Checkout my Japanese cheesecake recipe here:
Japanese cheesecake




[Adapted and slightly modified from: ieatishootipost.sg]

Level: Intermediate

Ingredients:

• 6 egg yolks
• 250 g cream cheese
• 70 g sugar (half of total 140 g)
• 60 g butter
• 100 ml milk
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 60 g flour
• 20 g cornflour
• 6 egg whites
• 1/4 tsp cream of tartar 
• 70 g sugar (half of total 140 g)

Directions:

1. Preheat oven to 200℃.

2. Grease an 8-inch cake pan and line the bottom with baking paper.

3. Whisk cream cheese until smooth.

4. Add the yolks and 70 g of the sugar and mix well.

5. Warm milk and butter in microwave or stove then whisk into batter.

6. Add lemon juice, lemon zest, a pinch of salt and mix well.

7. Sift both types of flour into the mixture and fold until combined. 

8. In another bowl, whisk whites with an electric mixer until foamy. Add cream of tartar and continue beating while gradually adding the remaining 70 g of sugar until soft peaks.

9. Gently fold the whites into the yolk batter until no visible white patches. 

10. Pour into cake pan and tap pan on counter to release trapped air bubbles.

11. In preheated oven, bake in water bath for 15 minutes and lower to 160℃ continue to bake for another 40 minutes.

12. Allow cheesecake to cool and serve chilled.

Lemon Cheesecake

UPDATE:
Checkout my new Japanese Style Lemon Cheesecake




[Adapted and slightly modified from: yummy.ph]

Level: Intermediate

Ingredients:

• 1 cup crushed graham crackers
• 1/4 cup melted butter
• 2 tablespoons sugar
• 250 grams cream cheese
• 1/2 cup sugar
• 2 eggs
• 1/2 cup heavy cream
• 30-40 milliliters pure lemon juice (adjust according to own preference) 
• 1 tablespoon flour

Directions:

1. Preheat the oven to 180C.
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 6-inch spring-form pan.
3. Bake this for 10 minutes, then allow to cool. 
4. For the cheesecake, beat cream cheese in a bowl and add sugar. Add eggs one at a time then add heavy cream, lemon juice, and flour. Mix until well-combined.
5. Pour the filling onto the cooled crust and bake in a waterbath at 160C for 40 minutes.
6. Allow cake to chill completely before cutting, or else it'll turn out like mine in the picture below.