Introduction: Cappuccino Chiffon Cheesecake
- ¼ cup butter
- 1 block of cream cheese (8oz)
- ¼ cup milk
- 1 tbsp instant coffee
- 2 tbsp corn starch
- ½ cup all purpose flour
- 1 tbsp cocoa powder
- 5 eggs, separated
- ½ cup sugar
8 inch round cake pan (3 inch height)
Step 1: Preheat Oven
Fill a tray with water, insert into oven, and preheat oven to 250 F.
Step 2: Melt Milk, Butter, Cream Cheese, and Coffee Together.
In a double boiler, combine the ingredients and whisk together until smooth.
Step 3: Sift in the Flour, Cornstarch, and Cocoa Powder.
Sift in the flour, cornstarch, and cocoa powder to the mixture. Whisk until blended.
Step 4: Whisk in Egg Yolks.
Separate 5 eggs. Add the egg yolk in the mixture and whisk.
Step 5: Whisk Egg Whites to Firm Peaks.
Whisk the egg whites. Add the sugar when the egg whites become frothy. Then continue to whisk to firm peaks.
Step 6: Fold Egg Whites Into Batter.
Gently fold the egg whites into the batter 1/3 parts at a time. Fold until well incorporated. Be careful not to over mix.
Step 7: Pour Batter Into Cake Pan Lined With Parchment Paper at the Bottom.
Step 8: Bake It!
Bake at 250F for 20 minutes. Then increase the temperature to 300F and continue baking for another 20 minutes. Then decrease the temperature to 225F and bake for 25 minutes.
Step 9: Allow Cake to Cool and Then Serve.
After baking, allow cake to cool in the oven for 10-15 minutes with the oven door slightly open. Flip the cake out and place onto a plate. Dust with confectioners sugar if desired.
This cake can be served warm or cold.
Participated in the
Coffee Speed Challenge