Week 9 – Chiffon cheesecake
I’m no stranger to cheesecake. But my cheesecake recipe is literally 3 ingredients, maybe 4 if I make a fruit topping and not including the crust. My point is, I like simple recipes and I had no idea a cheesecake recipe could really need so my items. Long recipes with many components sometimes freak me out. Suffice to say, I was a little freaked out at the start of this class.
A cheesecake generally involves a crust of sorts. Nothing fancy here, just a typical graham cracker crumb and butter crust.
Of course the main ingredient in a cheesecake is cheese. Generally I reach for the Philly’s cream cheese but today we used baker’s quark, a type of fresh cheese that is very common in Europe. We creamed the cheese with the mixer until it was smooth then mixed in egg yolks, sugar, salt and some lemon flavour.
On the side we had already sifted flour, corn starch and milk powder and this was all added to the mix above along with some hot water and mixed until smooth. Buttermilk was then added and again everything was mixed until smooth. We scraped the bowl, removed from the mixer and set that aside.
In another bowl, ensuring it was clean and oil free, we whisked egg whites and sugar on high until soft peaks formed. Any residue in a bowl prevents eggs whites from becoming stiff.
The egg whites were then folded into the cheese mixture, a little at a time. We wanted to ensure it was all incorporated well and that there were no streaks before pouring the batter into our prepared pans to bake in a water bath for about 40-50 minutes.
Once the cake was baked and cooled, we were able to garnish the cake with some raspberry sauce and almonds.
In spite of the lengthly list of ingredients, the cheesecake turned out and fluffy with a hint of lemon. I was happy with it and even sold some slices as part of fundraising efforts for our work Xmas charity initiative. =)