If you rank the cakes in descending order of cream cheese content, the common cakes available today are heavy cheesecake (or Basque cheesecake, which are not too far apart), light cheesecake, and cheesecake with cheese.
In terms of organisation and texture, a cheesecake would be classified as a chiffon cake rather than a cheesecake.
Due to the low cream cheese content of cheese chiffon cake, its texture is closer to that of the original chiffon cake, but with an additional layer of cheese flavour. The main ingredients of cream cheese are 50% water, 33% milk fat and 8% protein, which makes the cake creamy and moist, but the cheese will harden at low temperatures and contains a lot of fat, so it can easily deflate if not handled properly.
To make these flavoured chiffon cakes, if not used for laminating, it is recommended to use a hollow cake mould, which allows the batter to heat more efficiently and expand better.
If using a 7″ hollow chiffon mould, using 4 large eggs will basically fill the mould.
Assuming that the total weight of the eggs (egg white + yolk) is 100%, the ratio is 35% low gluten flour, 35% cream cheese and 35% milk. This ratio gives the batter just the right consistency and the finished product has some support and does not shrink and collapse easily.
Whipping the egg whites is a very crucial part of any type of chiffon cake. As the cream cheese in the batter is very prone to frothing, it is extremely important that the egg whites are stable.
To whip the egg whites well, make sure you add the right amount of sugar. Take care to control the degree of whipping.
A sugar weight of 40% or more of the weight of the egg whites will result in finer and more stable whisking. If the amount of sugar is low, the bubbles will be large and unstable, but if there is too much sugar, it will increase the whipping time.
Egg whites whipped to neutral peaks are more suitable for hollow chiffon cakes, which are also a little more stable than wet peaks.
Regarding the amount of liquid to be added, you also have to be flexible and adjust it according to the water absorption of the flour used. Alternatively you can use the scalding method, starting with slightly boiling milk mixed with flour, which improves the water retention of the batter and reduces its tenderness, resulting in a fluffier texture.
Before making the egg yolk batter, heat the cream cheese over water so that it softens and is well whisked smooth so that the batter is creamier. The egg yolks, added later, have a powerful emulsifying lecithin and the mixture will emulsify more evenly.
Chiffon cakes cook in the oven by puffing up to their highest point and then falling back down to colour and give off a rich cake flavour.
Remove from the oven, give it a shock and then invert it immediately to cool.
Usually hollow moulds are designed with a high centre protrusion so that they can be inverted directly on the counter.
Once cooled, it is easy to release the moulds with your bare hands, as shown in the tutorial below. Although cream cheese has a certain ability to defoam, the result is a light and fluffy cheesecake.
Egg white 0.3 lb
Egg yolks 0.2 lb
Low gluten flour 0.2 lb
Cream cheese 0.2 lb
Milk 0.2 lb
Corn oil 1.1 oz
Sugar 0.2 lb
Lemon juice 0.1 oz
Environment｜ Room temperature 31℃
Time｜ 1 hour
Mould｜ 7 x 4 inch round mould
Serving size｜4 to 6 persons
Baking｜170℃ Fahrenheit 35 minutes
Storage｜Chill and seal for 3 days
1. Cream cheese is not smooth after mixing ?
R. 1. cheese not sufficiently softened
2. Insufficiently beaten
A. 1. Heat the cheese well over boiling water to soften it
2. Use an electric whisk to whip it fully
2. Egg whites do not rise ?
R. 1. egg yolks or fat mixed in with the egg whites
2. eggs not fresh enough
A. 1. Avoid mixing other impurities into the egg whites
2. Replace the eggs with fresh ones
3. The batter is defoaming badly when mixed with egg whites ?
R. 1. egg white not stable enough
2. batter too viscous
3. incorrect mixing technique
A. 1. Make the egg whites stable / refrigerate the egg whites / make sure that the sugar is added / whip well to a certain firmness
2. Adjust the amount of milk added according to the water absorption of the flour and the weight of the egg yolks.
3. Learn how to mix the batter by tossing
4. The cake does not grow well in the oven?
R. 1. The batter is bubbling badly
2. Insufficient preheating or baking temperature
A. 1. Avoid bubbling, pour the batter into the mould at a height of about 80%.
2. Fully preheat the oven and increase the baking temperature appropriately
5. Cake collapses after demoulding?
R. 1. Insufficient baking
2. Remove from the mould before it has cooled completely
A. 1. Bake for longer time
2. Wait until the cake has cooled completely before demoulding.
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