Chiffon Cheesecake

This is a classic chiffon cake made with a quick and easy cheesecake in less than 10 minutes. this is a really tasty, delicate, soft and tender chiffon cake. Start by separating 6 egg whites from the yolks and place them in separate bowls then lightly whisk the egg yolks just to break them then add in oil and whisk it in as well until it is combined. Slowly add milk while stirring the mixture making sure they mix really well. Add sifted cake flour and corn starch to the egg yolk batter then mix the dry ingredients in until there are no lumps.

Using an electric or stand mixer, beat the egg whites on medium-high speed until its foamy then add granulated sugar in thirds while whipping it in until the meringues reach a stiff peak. It’s important to beat the meringue really well because this is what gives the cake its tender structure.

Add a third of the meringue to the cake batter and mix it well then add the mixture into the rest of the meringue and this time, use a spatula to slowly fold everything in until you get a smooth homogenous batter. Pour the batter into the prepared chiffon cake pan and bake it in a 310 degrees Fahrenheit oven (155C) for 45 minutes.

Once baked, remove the cake from the oven and let it cool down while upside down to prevent the cake from shrinking. Meanwhile prepare the cheese batter, in a mixing bowl add cream cheese, butter, milk and granulated sugar then whisk them in and place the bowl with the ingredients over a bowl with hot water and continue whisking then add corn starch and stir it well.

Remove the bowl from the hot water bath and let it cool down a little bit then add lemon juice and stir it in. Slice the cooled chiffon cake then fully coat the sliced cake with the cream. Place the cakes on a baking tray and bake them again in a preheated 385 degrees Fahrenheit oven(195C) for 10 to 15 minutes. The cake will be done when its caramelized-on top. Enjoy.