Feather Light Cheese Cake
Actually this is my second attempt on trying this recipe, where as the first time I baked (long time ago) totally FAIL, the cake cannot be consumed at all – to dense and wet, only the side part alright. Recently, after seeing Jessie and Wendyywy’s cheesecakes, I was encouraged by them to bake it again. You may also see Wen's too. From the past experience, so for this time I reduced the amount of milk and sugar. Although I still cannot get the cake texture as feather light as theirs, but quite satisfied with the end result :) The sweetness is just right for my liking and the cake texture is light, super soft and easily melt-in-your-mouth.
Recipe adapted from Alex Goh - Fantastic Cheesecake
250 gr Milk (I used 230 gr)
20 gr Butter
125 gr Cream Cheese
50 gr Flour (I used Cake flour)
3 Egg yolks
1 tsp Vanilla Essence
3 Egg whites
1/8 tsp Cream of tartar
80 gr Sugar (I used 60 gr)
1 tsp chocolate paste
- Preheat oven 160C
- Cook A until boils.
- Cream B until smooth.
- Pour A into B and mix until well blended.
- Add C and mix until well combined. Place it over double-boiler. Mix until thickens. Remove.
- Add D and mix until well blended.
- Whisk E until soft peak.
- Take 1/3 of egg whites batter to the cheese mixture, mix well.
- Then partially pour the cheese mixture to the remaining egg whites, mix until well combined.
- Mix 100 gr of the mixture with chocolate paste.
- Pour into 10x30x4cm pan or 7” pan, wrapped with aluminum foil. Then drip in choc mixture on top and swirl to make marble effect.
- Bake in water bath for 50-60 minutes (I baked for 70 mins) or golden brown.
- Leave cake in oven with oven switch off and leave door open jar to cool
- Remove cake when cooled.