06 August 2010

Classic Chiffon Cheesecake

I bought a new baking pan today - a 6-inch square pan with a removable base.  Like an excited child with a new toy, I decided that I'd make a chiffon cheesecake, since I'd that little bit of cream cheese left in the fridge.  Here goes...









13 comments:

Jess @ Bakericious said...

the cheesecake looks soft and fluffy, yummy. Btw when did you get the square pan with removable base? I wanna get one too. thanks :)

NEL said...

Hi Jess,
Thanks for dropping by the blog.
I baked this last night, and by this morning, hubby had eaten half of it! LOL

I got the pan from Phoon Huat :) They have various sizes. The 6" pan I got was just 6.00, but if you have a bigger budget, go for the branded one (sorry, I didn't take down the name) which is a spring form pan with non-stick coating. It costs 36.00 though, but quality is a whole lot better.

Jennifurla said...

gorgeous

Bakertan said...

Hi NEL,

The cheecake looks cottony and luscious =] Its ok to have a little water collecting between the foil and tray, so long as water do no seep into the tin. It happens to me too. Try lining with 2 or 3 layers of foil instead of 1 for greater assurance. I always cover the exterior with at least 2 layers.

MaryMoh said...

Wow...this looks delicious...very mist and soft texture. I would love to try. Thanks very much for showing step by step how to do it.

DG said...

What a coincidence! I baked cheese cotton cake too. Method almost the same only for the cheese, I used sliced cheese. Yours look soft & fluffy.

NEL, the batter baker said...

DG,
I've seen your sliced cheese cake and they look really pro. The shape is so even. How do you do it? I have a packet of smoked BBQ cheese slices in my fridge now... wonder how that would taste in a cheesecake.
Thanks for dropping by my blog :)

Jessie Hearty Bakes said...

Looks cottony soft. Love the texture!
Will try this recipe. Thanks for sharing DG!

DG said...

Thanks Nel,
I baked into brownies pan, and just slice it with the same thickness. Please give a try, the taste is more stronger than using the cream cheese, and possible let me know the result once u try.

LynnHo said...

The cheesecake looks good!
Tried baking the cheesecake too, but the cake was moist & did not retain the shape. This happens to most of the cakes, so I tried baking them for a longer period.Could this be due to the oven I'm using? Mine is a microwave convention oven.

NEL, the batter baker said...

LynnHo,
I bake with a microwave convection oven too. If you find that your cakes are too moist, perhaps you can try reducing the liquids (milk, oil, water, etc) or adding more flour. It may help. It took me a while to adjust recipes so that it works with my oven :)

LynnHo said...

Thanks Nel, will give it a try.

sherlyn said...

I love the way you present the recipe here. I also has a small pc of cheese sitting there .. not sure if it is 140g thou... if it is, will try :)

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