May 3, 2009

Feather Light Cheesecake

Another tested & tasted recipe from Fantastic cheesecake by Alex Goh. This is a very light & spongy cheesecake, it almost has a melt in the mouth texture. I think I have underbaked it as the cake was a bit too moist. As the recipe asked for 8" square tin but I used a 7" square. I should increase the baking time as the cake is higher. And again my oven was too hot which caused the cheesecake to crack. I will try again as my aunt like this type of cheesecake.

Recipe adapted from Alex Goh - Fantastic Cheesecake
250g Milk
20g Butter
125g Cream cheese (thw for at least an hr)
50g Flour (I used top flour)
3 Egg yolks
1 tsp Vanilla
3 Egg whites
1/8tsp Cream of tartar
80g Sugar
Pinch of salt
1tsp Chocolate paste

1. Prepare a 20cm (8") square tin and line with paper.
2. Beat the cream cheese till smooth.
3. Cook milk & butter until it boils. Add smoothen cream cheese into it and mix until well blended.
4. Incorporate flour into Step 3 and place it over double boiler. Mix till it thickens. Stir in egg yolks and vanilla until well blended.
5. Whisk egg whites until foamy. Then add in cream of tartar and sugar, whisk until soft peak.
6. Combine the two mixture until well incorporated. Mix 100g of mixture with choc paste.
7. Pour the plain batter onto the prepared pan. Then drip in choc mixture on top and swirl to make marble effect.
8. Bake in water bath at 160 deg c for 50-60 mins until the centre is set and golden brown.
9. Remove the cake from the pan immediately. Set aside to cool.


la pseudocanadienne said...

Is it ok 2 omit the choc paste? Thks :)

Wen said...

I think should be ok to omit. You can try my yogurt cheese cake recipe instead if you prefer plain cheesecake.

Happy baking!

la pseudocanadienne said...

Thks 4 replying :D I'll definitely like 2 try both. Merci!

Angie said...

Hi Wen,
Tried the above recipe today. Can i check with u, i used 7" x 10" rect tray, same as u, a bit crack on the top. As this is using baking in water bath, the bottom of the cake is a bit moist, could it be due to the water seeping into the tray that makes the cake moist?


Wen said...

Hi Angie,

I remembered this cake was quite moist and the top cracked too. Maybe you can line the outside of the baking tin with foil to prevent water seeping in.

Jasline said...

Hi Wen, I'd like to check, the cream cheese will melt if you mix it into the hot milk and butter mixture right? Is that what you're trying to achieve? I want to try the recipe... so I wanna confirm with you first (:

wensdelight said...

Hi Jasline, yes you are right. Happy baking!

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