Pinoy Chiffon Cheesecake

By Savor Easy · 90 min

Ingredients

Instructions

1. Put the 4 egg yolks, condensed milk, milk and cornstarch in a pan and mix together.
2. Cook over medium-low heat, stirring constantly, until thick. Turn off the heat.
3. Stir in the butter and vanilla, then set aside to cool.
4. In a mixing bowl, combine the 4 egg yolks, sugar and oil. Add the milk and vanilla and mix well.
5. Sift together the cake flour, baking powder and salt, then mix into the yolk mixture until smooth.
6. In another bowl, combine the egg whites, vinegar and sugar.
7. Whip the egg whites on medium-high in a stand mixer until stiff peaks form.
8. Add 2 dollops of the whipped whites to the base and mix until homogeneous. Then fold in the remaining whites gently.
9. Pour the batter into an 8x3 chiffon pan, 8x3 round pan or 8x8 square pan.
10. Bake for 35-40 minutes at 160°C (320°F) in a convection oven, or 170°C (340°F) in a conventional oven, until done.
11. Cool the cake upside down.
12. Stack and frost the cake as shown in the video, then top with grated cheese.

Summarized from Savor Easy's video. Watch it for the details.

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