Chiffon Cheesecake

Try out another chiffon cake recipe yesterday, adapted from Alex Goh's Fantastic Cheesecakes. This is a very light and spongy chiffon with a very mild cheese flavour. I read from Baking Mum's blog that this was a good recipe so decided to give it a try since I have the recipe book.

I finally manage to get the side golden brown by baking at a higher temperature but I was too careless and impatient in unmolding the cake. I didn't thoroughly and carefully run through the palette knife. Anyway, the cake still look nice and most importantly taste great.

Chiffon Cheesecake

Alex Goh's Chiffon Cheesecake

Ingredients A:
60g milk
40g cream cheese (thawed for 30mins)
25g butter

Ingredients B:
65g flour (sifted) - Top flour
I added: 1/4 tsp Baking powder

Ingredients C:
4 egg yolks
I added: 1/2 tsp Vanilla paste

Ingredients D:
4 egg whites
90g sugar
pinch of salt
1/8 tsp cream of tartar

Note: Egg used should be 60g each without shell according to the recipe book.

Methods:
1. Preheat oven 170˚C. (My oven 175˚C)
2. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.
3. Add (C) into cooled down cheese mixture and mix until well combined.
4. Fold in (B) and mix until smooth.
5. Whisk (D) till stiff peaks.
6. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.
7. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
8. Put batter into a 9-inch (22cm) chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake for 35 - 40 minutes.
9. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

*Another interesting recipe to try from Alex Goh's Fantastic Cheescake - Cheese Cupcake