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Chiffon Cheesecake (Recipe - Jas & Pic - Connie)
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connie
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Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Fri Oct 21, 2005 7:28 pm    Post subject: Chiffon Cheesecake (Recipe - Jas & Pic - Connie) Reply with quote

Jas is very sweet to send her Chiffon Cheesecake recipe for me to try out. Thank you very much! Very Happy I have all the ingredients on hand & decided to give it a go!

Chiffon Cheesecake





Egg whites at stiff peak stage.


This is the batter before pouring into chiffon cake pan. Batter should be thick.


Ingredients

(A)
60g Milk
40g Cream cheese
25g Butter

(B)
65g Flour (I used Cake flour)

(C)
4 Large egg yolks

(D)
4 Large egg whites
100g Sugar
Pinch of salt
1/8 tsp Cream of tartar (I used 1/2 tsp)

Method:

1. Preheat oven 170C - 180C.

2. Sift (B) and set aside.

3. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.

4. Add (C) into cooled down cheese mixture and mix until well combined.

5. Fold in sifted flour (B) and mix until smooth.

6. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add sugar and beat till stiff peaks.

7. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.

8. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.

9. Put batter into a 9 inch chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake at 170C - 180C for 35 - 40 minutes.

10. When the cake is cooked, remove from oven immediately and give it another bang on a hard surface. Then invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

Variation: Add 1 TBsp of instant coffee powder into (A) to make coffe flavour cheese chiffon.

Note: I find it a bit sweet. Next time I will try 80g sugar instead.

Rgds, Connie


Last edited by connie on Sat Oct 22, 2005 9:50 am; edited 1 time in total
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Aifan
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Joined: 23 Aug 2005
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PostPosted: Fri Oct 21, 2005 10:34 pm    Post subject: Reply with quote

So impressive and thanks for posting the egg white stage picture.

Aifan
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mei
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Joined: 20 Sep 2005
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PostPosted: Sat Oct 22, 2005 9:56 am    Post subject: Reply with quote

Hi Connie,

How does ur cake taste like? What type or cream cheese u using?
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connie
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Location: Malaysia

PostPosted: Sat Oct 22, 2005 10:36 am    Post subject: Reply with quote

Hi Mei

It is a very mild cheese taste chiffon cake. It is very light and fluffy. I used Philadephia cream cheese.

Rgds, Connie
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JiJi
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PostPosted: Sat Oct 22, 2005 10:50 am    Post subject: Reply with quote

Connie

Nice cake, it looks soft and fluffy. What mixer are you using, still have not make up my mind which brand to buy KitchenAid or Kenwood?
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connie
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PostPosted: Sat Oct 22, 2005 12:24 pm    Post subject: Reply with quote

Hi Jiji

Thanks, it is very soft and fluffy. The one I am using now is Kenwood. It is on loan from my sil (very sweet of her!). Smile Have not used KitchenAid before. So cant comment on it. Kenwood - good.

Mine is Braun which I bought in 98/99 (if I remembered correctly). Shortly after I bought it, it has problem & sent back for repair. After that, I hardly use it until sometime this year. Then, it broke down again in July. Repaired and use it very often and broke down again in Aug. It has been in the service centre until now. Apparently still waiting for spare parts from Braun Germany... Evil or Very Mad

Have a nice weekend.

Rgds, Connie
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JiJi
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PostPosted: Sat Oct 22, 2005 12:35 pm    Post subject: Reply with quote

Connie

Thanks for the reply. But at least you can borrow the mixer from your SIL, still not too bad.

Same to you, have a nice weekend.

Regards.
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Jennifer
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PostPosted: Tue Feb 21, 2006 4:05 pm    Post subject: Reply with quote

I use Alex Goh's recipe(same as the one here) for this chiffon cheese cake...



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connie
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PostPosted: Tue Feb 21, 2006 6:54 pm    Post subject: Reply with quote

Jennifer

Very nice!

Rgds, Connie
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Jennifer
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PostPosted: Wed Feb 22, 2006 7:16 am    Post subject: Reply with quote

Thanks Connie, didn't handle properly so not very presentable.
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irenechin
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Joined: 20 Apr 2005
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Location: West Coast, Singapore

PostPosted: Sun Apr 16, 2006 9:10 pm    Post subject: Reply with quote

hiya connie ... want to clarify something.

for step (4) do you mix in the egg yolk by hand or use mixer?
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irenechin
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PostPosted: Sun Apr 16, 2006 10:46 pm    Post subject: Reply with quote

heehee anyway for step (4) I just mix in with a spoon ... I hope i am right ;)

this is my result ...



I find the cake abit 'moist' ... not sure if it is suppose to be like that ... if not means my temp too hot got to lower down the next time.
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connie
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PostPosted: Mon Apr 17, 2006 10:40 am    Post subject: Reply with quote

Irene

I am so sorry... I am down with flu & cough & went to bed early last nite. Hence, did not see your post until now. For step (4), I use hand whisk to mix until all well combined.

I cant remember if it is moist coz I have not baked this for quite a while. But I do remember it is very soft. How much sugar did you use? For 100g, I find it a bit sweet.

Yours turned out very nice!

Rgds, Connie
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Jennifer
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PostPosted: Mon Apr 17, 2006 10:49 am    Post subject: Reply with quote

I use hand whisk to mix the egg yolk portion over double boil till it pale white color.

I did reduce the sugar to 80g cos i can feel that it will be too sweet if I use the exact amount.
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irenechin
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PostPosted: Mon Apr 17, 2006 11:51 am    Post subject: Reply with quote

arh ... thanks connie and jennifer ...

now i know what went wrong heehee I just use spoon to mix the mixture hahahahaha silly me ...

will remember to whisk it while 'bathing' it the next round I make it Wink

thanks Wink
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honey_bun
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PostPosted: Tue Apr 18, 2006 8:41 am    Post subject: Cheese Chiffoncake Reply with quote

Hi Connie,

I've tried out the cheese chiffoncake and it turns out very good. tq.
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connie
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PostPosted: Tue Apr 18, 2006 9:37 am    Post subject: Reply with quote

honey_bun

Glad you like it!

Rgds, Connie
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piggish
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PostPosted: Wed Oct 11, 2006 10:05 pm    Post subject: Reply with quote

hi connie,

made this a few days ago and i really love the taste of it! But I have a question with regards to the height of my cake. It looked really tall when i just took it out of the oven but sunk to like half the height when cooled? Any ideas on why and how to prevent this? thanks heaps!
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connie
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PostPosted: Tue Nov 07, 2006 10:07 pm    Post subject: Reply with quote

Hi Piggish

Sorry for my late reply as I was tied up with some family matters and did not visit KC for a while.

I am sorry to hear that. From my personal experience, it could be due to:-
a) egg white is not beaten to stiff peak
b) egg white is over beaten and lost the volume while trying to mix the egg white with the egg yolk mixture
c) cake is underbake

Rgds, Connie
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piggish
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PostPosted: Tue Nov 07, 2006 10:19 pm    Post subject: Reply with quote

thanks connie for ur reply! better late than nv Wink

i'm quite sure that my egg whites were beaten to stiff peak, but not sure if they were over beaten? How do u tell if they get over beaten? thanks a lot for sharing ur recipe n experiences!!
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connie
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PostPosted: Sun Nov 12, 2006 5:12 pm    Post subject: Reply with quote

Piggish

When you fold in the egg white, if the beaten egg white breaks into lumps and it is very difficult to be blended with the egg yolk mixture... that means the egg white is over beaten. Hence, it takes a very long time to mix in the egg yolk mixture and thus breaks the air bubbles. The blended mixture turns watery and thus makes the cake sink.

Hope this helps.

Rgds, Connie
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piggish
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PostPosted: Sun Nov 19, 2006 7:50 am    Post subject: Reply with quote

Thanks Connie for the detailed explanation! I believe my cake is probably underbaked then as i don't remember my mixture turing watery. Will definitely try this again in future though! thanks a lot again!
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kittykat
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PostPosted: Sat Jan 13, 2007 7:07 pm    Post subject: Reply with quote

I'm now actually waiting for the chiffon cheesecake to be cooked while posting this question. The top cake is breaking up a bit...is that something to worry about or its normal for the chiffon cake?

thank you
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connie
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PostPosted: Sun Jan 14, 2007 6:29 pm    Post subject: Reply with quote

Kittykat

My chiffon always cracked on top. It never bother me coz I just turned it upside down. It is due to the temperature as different ovens works differently.

I hope yours turned out nice and fluffy and hope you like it.

Rgds, Connie
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Chawanmushi
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PostPosted: Wed Jan 24, 2007 9:23 pm    Post subject: Reply with quote

I baked this and the family loved it .... thanks for sharing the recipe.


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