Chiffon Cheesecake

INGREDIENTS

(A)
60g milk
40g cream cheese
25g butter

(B)
65g flour

(C)
4 egg yolks

(D)
4 egg whites
100g sugar
pinch of salt
1/8 tsp cream of tartar

METHOD
1. Cook (A) over double-boiled until well blended and it thickens.
2. Remove it from double-boiler. Add (B) and mix until smooth.
3. Add (C) and mix until well combined.
4. Whip the egg whites in (D) until foamy. Add in the rest of the (D) ingredients. Whip until stiff. Add it into the cheese mixture from step (3). Mix it until well incorporated.
5. Pour into 9-inch chiffon pan. Do not grease the pan. Bake at 175C for 35-40 minutes. Remove it from the oven. Invert the pan and let it cool upside down.

Feather Light Cheesecake

INGREDIENTS

(A)
250g milk
20g butter

(B)
125g cream cheese

(C)
50g flour

(D)
3 egg yolks
1 tsp vanilla extract

(E)
3 egg whites
1/8 tsp cream of tartar
80g sugar
pinch of salt

(F)
1 tsp chocolate paste

METHOD

1. Grease a 20cm square pan and line the bottom with paper.
2. Cook (A) until it boils. Cream (B) until smooth. Pour (A) into (B) and mix until well blended.
3. Add (C) and mix until well combined. Place it over double boiler. Mix until it thickens. Remove it from double boiler. Add (D) and mix until well blended.
4. Whip the egg whites in (E) until foamy. Then add the remaining (E) ingredients. Continue whipping until soft peaks. Add it into the cheese mixture from step (3). Mix until well incorporated. Reserve 100g of the cheese batter and mix with (F) to make chocolate batter.
5. Pour the plain batter onto the prepared pan. Then drip the chocolate batter on top. Swirl to make marble pattern.
6. Bake in water bath at 160C for 50-60 minutes or until the centre is set and golden brown.
7. Remove the cake from the pan immediately. Set aside to cool. If you let the cake cool in the pan completely, it will shrink tremendously.