Chiffon Baked Cheesecake

• 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.

sweet biscuit crumbs, butter, caster sugar, eggs, flour, lemon juice, vanilla essence, maple syrup

Taken from www.kraftrecipes.com/recipes/chiffon-baked-cheesecake-102884.aspx (may not work)