Chiffon Cheesecake with Hershey's Syrup Swirls

It's been a long time since I had chiffon cheesecake, better known as Japanese cheesecake to some. Many of you would already be familiar with this, so it needs no introduction.

For a little bit of fun, I added some Hershey's Syrup into some batter and marbled it on the top. While the visual effect was quite nice, I didn't quite taste enough Hershey's. More next time!!!


CHIFFON CHEESECAKE 
with Hershey's Syrup Swirls
Makes a 6x9" cake.

20g butter
115g cream cheese
45ml milk
3 egg yolks
1/2 tbs vanilla extract
1/2 tbs lemon juice
30g cake or plain flour
10g corn flour
3 egg whites
1/4 tsp cream of tartar
65g caster sugar
60ml Hershey's syrup

Melt butter, cheese and milk over a water bath. (Or just stick it in the microwave in 10-second shots, stirring in between till you get a smooth mixture.)
Set aside to cool.

Add egg yolks, vanilla extract and lemon juice and stir till well combined.
Combine the flours, then sift it into the mixture and stir till well combined. 

In a clean mixing bowl, combine egg whites, cream of tartar and sugar.
Whisk till soft peaks form.

Pour egg whites into cheese mixture and fold gently (preferably with a balloon whisk) till no whites streaks are visible.

Pour batter into a greased and lined baking tin, saving just about 1/2 cup (120ml) of batter. Add Hershey's syrup into the remaining batter and stir gently will well combined. Randomly dot the top with the Hershey's mixture, then use a chopstick to create swirls.

Bake at 160*C in a water bath for 45-50 min till a toothpick inserted comes out clean and the top has browned nicely.

Best to slice the cake when chilled so that there are less crumbs.