Desserts · Recipes · Snacks

Cappuccino Chiffon Cheesecake

Light, airy, moist, bold, creamy.

Serves 8-10.


  • ¼ cup butter
  • 1 block of cream cheese (8oz)
  • ¼ cup milk
  • 1 tbsp instant coffee
  • 2 tbsp corn starch
  • ½ cup all purpose flour
  • 1 tbsp cocoa powder
  • 5 eggs, separated
  • ½ cup sugar


Preheat oven to 250 F. Insert a baking tray filled with water. Make sure the water will not overflow when you place the cake pan on it.

Grease an 8 x 3 round cake pan and line the bottom with parchment paper. (Cake pan should be 8 inches in diameter and 3 inches in height).

In a double boiler, whisk the cream cheese, butter, and milk until smooth. Add the instant coffee and stir until dissolved.

While the mixture is still warm, sift in the corn starch, flour, and cocoa powder. Whisk until well combined with no lumps.

Whisk in the egg yolks one at a time.

In a separate bowl, whisk egg whites until white and foamy. Then add the sugar and continue whisking to firm peaks.

Add the egg whites to the cake batter 1/3 portions at a time and gently stir or fold until the egg whites are incorporated. The batter should not have streaks of eggs white. Be careful not to over mix.

Pour the mixture into the cake pan. Tap it on the counter a few times to release any large air bubbles.

Place the pan in oven in the water bath. Bake for 20 minutes, then increase the temperature to 300 F without opening the oven door. Leave in oven for another 20 minutes. Then open the oven door slightly for 10 seconds and decrease the temperature to 225 F and continue to bake for another 25 minutes.

Open the oven door slightly and leave the cake in there to cool for 10 minutes. Then take it out and transfer the cake onto a plate. Serve the cake immediately or refrigerate and serve it cold.