Red Velvet Cream Cheesecake

Red Velvet Cream Cheesecake (Quilt style/crisscross)

Cake:
3 large eggs, separated
200g sugar
125ml sunflower oil/canola
250g cake flour
1 tsp full cocoa powder
1/2 tsp baking powder
1 tsp vanilla
1/4 tsp red food coloring gel, adjust.

• In a medium bowl beat egg white until stiff peak. Set aside.
• In a large bowl, beat egg yolk and sugar until pale, add oil and continue beating until fluffy.
• Cocoa powder, baking powder, flour sift and mix with the batter, a little at a time. Beat each addition.
• Add the egg white (meringue) a half at a time. Folding using a spatula until the color is evenly distributed.
• Pour into a baking pan with parchment paper. The baking pan does not have to be rectangle/square. We can use a round pan too. 
• Set aside while we are making the cream cheese.

Cream Cheese topping:
150g cream cheese/plain cream cheese spread
40g sugar
1 large egg
1 tbsp cornstarch
1 tsp vanilla

• Beat cream cheese and sugar, add the egg. Beat until fluffy. Add cornstarch and vanilla. Continue beating until well blended.
• Put into a piping bag. We can use a small round piping tip or without piping tip.
• Pipe cream cheese on cake batter quilt style/crisscross. 
• Bake at 150°C for 20 - 25 minutes fan mode OR 170°C for 20 - 25 minutes top-bottom heat. A toothpick test comes out clean.
• 10 minutes in the pan, remove to cool. Peel off the parchment paper.
• Slice to serve.

 My hands are not stable enough when piping the cream cheese, but the cake is yummy.
Baking pan I use: 23 x 18 cm