Marbled Chiffon Cheesecake
8 ounces cream cheese, at room temperature
3 ounces whipping cream
3/4 cup ultra fine sugar (caster sugar for baking)
5 eggs, separated and at room temperature
2 tablespoons cornstarch1/4 cup plus 2 tablespoons cake flour
11/2 teaspoons fresh lemon juice
5/8 teaspoon cream of tartara
pinch of Kosher salt
1 ½ teaspoon Vanilla extract
3 tablespoons unsweetened cocoa powder
boiling water (for water bath while baking)
Preheat oven to 350 degrees. Line a 8-inch spring-form cake pan with parchment paper on the bottom and sides. Wrap 2 layers of foil paper on the outside of the cake pan to prevent water from going into the cake pan while baking.
Beat egg whites with a pinch of Kosher and cream of tartar until egg white is soft peak. Gradually add half of the sugar, beating on high speed until egg white is medium peak. Set aside.
In a separate bowl, beat cream cheese with remaining half of the sugar until smooth and fluffy. Whisk in whipping cream, egg yolks, vanilla extract, lemon juice, until well combined. Turn mixer on low, add flour, and cornstarch until just combined.
Gradually fold beaten egg whites into the cream cheese mixture in 3 batches (Do not over mix) Pour 3/4 of the cake batter into the cake pan.
Fold in cocoa powder into the remaining 1/4 of the batter. Pour the chocolate batter onto the cake pan. Use a knife to make marble patterns on the batter. Place cake pan into a larger roasting pan and place roasting pan in lower third rack of the oven.
Pour enough hot water into the roasting pan to come half way up the side of the cake pan. Bake 55-60 minutes, or until a toothpick inserted in the middle of the center comes out clean.