Well I have no idea about the possibility to bake the cheesecake layer separately. How do we assemble the layers then? In here, the type of cake that usually get steamed is oil/butter cake that relies on baking powder. So, I somehow feel that something as light as chiffon might work on that method. I insist on using chiffon because I feel that the texture and the moisture will go well together with the cheesecake. If gumminess (is that even a word?) is the issue, will covering the pan with cling wrap or tin foil prevent that from happening? If there is a possibility for the cake to soak up the cheesecake batter, by how much according to your brooklyn style cheesecake trial? Was there any obvious textural changes to the cake base? I came up with twice steam and sandwiching idea for several reasons: 1) I dont want to bother with oven bain marie 2) I want the layers stick to each other 3) I dont want doming surface on my cheesecake (because the cheesecake is sandwiched afterall) 4) I want to prevent drying of the top layer, which I feel it might be happening if baked inside oven. 5) I want to frost the cake using glacage miroir (to make it more into pattiserie style) 6) It may sounds unrealistic and annoying, but this time I dont want browning. I want to convert one recipe of cheesecake that has sweetened condensed milk and lime juice into dulce de leche without the lime juice. I understand that we can replace condensed milk wilk dulce de leche right away, but can I just ommit the lime juice? Or should I use water as placebo? My people dont like toothaching sweet desserts as the americans do. For most us, we feel those kind of desserts are nearly inedible. Is it possible to reduce the sweetness? By how much? If I also want to introduce salt to temper the sweetness, how much salt should be added? Here's the recipe: 3 250 gram packages of cream cheese, at room temperature 1 300 mL tin sweetened condensed milk 1 Tbsp freshly grated lime zest 2 tsp vanilla extract 2 large eggs, at room temperature 1 large egg yolk, at room temperature ½ cup fresh lime juice Thanks in advance

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