Something New and Untried: Japanese Chiffon Cheesecake

I'm freely admitting that I haven't tried this recipe yet. But, like most of the foodie world out there, I still want to share my discoveries! I have a fascination with Japan and their customs, food, religions, and culture. I have a pen-pal from Japan also, and when I was in elementary school we had an exchange teacher named Erica who taught me how to make miso soup, use chopsticks and count to ten (which I cannot do, now, though I do use chopsticks frequently).

However, aside from sushi, teriyaki, green tea and one ill-fated tempura experience involving oily and uncooked shrimp, I have not been able to experience any sort of "authentic" Japanese cooking. My mom frequents Japanese restaurants through her work lunches with the "higher powers" and mentioned once having a "souffle" like cheesecake that was not overly sweet, but rather airy and with a light citrus tang. A web search led me to a few different creations, and a few adaptations a la moi resulted in this recipe. I hope it works out well enough for my mom's tastes, I will update when I make this. However, if you make it before I get a chance, please do leave a comment or tell me how it worked in an e-mail!! I would love to know and changes, suggestions or comments!

Japanese Chiffon Cheesecake (originally from RecipeZaar, adapted by me)
7 oz cream cheese, at room temperature
1/4 cup milk
¼ cup superfine sugar
¼ cup Splenda
3 eggs, separated
1/4 cup cornstarch
1 tablespoon lemon juice
1 tablespoon lemon zest
1/2 teaspoon cream of tartar

1. Preheat oven to 350 degrees.
2. Spray a 9-inch cake tin with cooking oil spray.
3. Beat cream cheese with milk to soften.
4. Add Splenda, egg yolks, cornstarch, lemon juice and lemon zest. Beat until smooth.
5. Beat egg whites in a separate bowl until foamy.
6. Gradually add sugar and cream of tartar, beating on high speed until medium peaks form, about 8-10 minutes.
7. Gradually fold beaten egg whites into the cream cheese mixture.
8. Pour into cake pan and smooth the surface.
9. Place cake pan into a larger roasting pan and place in lower rack of oven.
10. Pour enough boiling water into the roasting pan to come half way up the side of the cake pan.
11. Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.

Amount Per Serving
Calories: 111.0
Total Fat: 7.0 g
Cholesterol: 22.1 mg
Sodium: 61.8 mg
Total Carbs: 11.0 g
Dietary Fiber: 0.0 g
Protein: 1.7 g