Japanese Light Cheesecake

Monday, July 23, 2007

I've baked more than 5 cheesecakes lately and today, I've baked another 2. hohoho...I love the texture and Ben loves to eat it. I know you will wonder

1. Why am I baking so many funny things(food)?
2. Who is going to finish them?

Well, I am not telling you the answers, if you wanna try them, call me!

Recipe extracted from "Diana's Dessert"


140g/5 oz. fine granulatd sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk 1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch) 1/4 tsp. salt

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

Makes 1 (8-inch) cheesecake, 12 servings.