How to Make Japanese Light Chiffon Cheesecake.

The hybrid chiffon cheesecake is very light and velvety. It is usually served with whipped cream, Jam and fresh fruits. It is a perfect companion for tea time. (I recommend green jasmine tea)

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How to Make Japanese Light Chiffon Cheesecake. Recipe
24 Steps
Ingredients
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1
I recommend you to layout the ingredients and read the instructions a few times before start baking. Here i put cream cheese and yogurt together.

I recommend you to layout the ingredients and read the instructions a few times before start baking. Here i put cream cheese and yogurt together.

2
Nuke it for 30 secs to soft the cream cheese down.

Nuke it for 30 secs to soft the cream cheese down.

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3
Give it a good beat to combine

Give it a good beat to combine

4
Stir until cool down to 35c - 45c

Stir until cool down to 35c - 45c

5
Add to the lightly beaten yolks, stir to combine.

Add to the lightly beaten yolks, stir to combine.

6
Add oil

Add oil

7
Add (already sifted) cake flour.

Add (already sifted) cake flour.

8
Whisk until smooth use rubber spatula to fold and check around the edges to make sure no more flour pocket is left in the batter.

Whisk until smooth use rubber spatula to fold and check around the edges to make sure no more flour pocket is left in the batter.

9
Whisk the white until foamy on medium speed

Whisk the white until foamy on medium speed

10
Add sugar

Add sugar

11
When u get soft peak.

When u get soft peak.

12
Add lemon juice and keep on going on medium speed until hard peak and glossy.

Add lemon juice and keep on going on medium speed until hard peak and glossy.

13
14
Fold the white in in 3 batch.

Fold the white in in 3 batch.

15
Be gentle

Be gentle

16
17
Add the batter to the mold. Today i use 16 cm chiffon mold. And a coffee mug. With a chopstick draw circular motion in the batter to get rid of any air pocket trapped in the batter.

Add the batter to the mold. Today i use 16 cm chiffon mold. And a coffee mug. With a chopstick draw circular motion in the batter to get rid of any air pocket trapped in the batter.

18
Bake at 160c for 30 minutes or until done.

Bake at 160c for 30 minutes or until done.

19
This is how u cool the cake down, on a bottle. When completely cool,  run the side of the mold with a knife and gently shake the cake out.

This is how u cool the cake down, on a bottle. When completely cool, run the side of the mold with a knife and gently shake the cake out.

20
This is how fluffy it is.

This is how fluffy it is.

21
Serve with some fruits jam and whipped cream

Serve with some fruits jam and whipped cream

22
Here's how it looks like before decorations.

Here's how it looks like before decorations.

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24

Ingredients

100 Grams Cream cheese 
50 Grams Yogurt 
60 Grams Yolk 
40 Grams Oil 
70 Grams Cake flour 
140 Grams Egg white 
65 Grams Sugar 
12 Grams Lemon juice 
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