Jun 19, 2009

Yogurt Cheese Cake

Baked this on Wednesday. Trying to finish off my tub of yogurt before expiry date so chosen this yogurt cheese cake recipe and I remember my aunt love this cake. It's light and fine like Japanese cheese cake. Recipe adapted from Richard's Goh Baking Class.

250g Cream Cheese
125g Non Fat Unsweetened Yogurt
100g Butter (room temp)
50g Sugar
50g Milk

30g Plain Flour
80g Corn Flour
4 Egg Yolks

4 Egg Whites
100g Sugar
1/4tsp Cream of Tartar

Preheat oven at 150 deg C
1. Boil (A) till melted & smooth, leave to cool. Optional-Add 1 tbsp of lemon juice & 1/2 tsp vanilla essence.
2. Add egg yolks to cool cheese mixture & mix well.
3. Add in sifted flour & mix well.
4. Whisk egg white till foamy, add sugar & cream of tartar. Continue to whisk till stiff.
5. Combine cheese mixture with meringue and fold well.
6. Pour into a 9" round tin (lined bottom w/paper) and steam bake for 1 hour on the lowest rack.
7. Take out and cool the cake for at least 20 mins before unmoulding. (It will shrink slightly)


Anonymous said...

wow your cake looks so delicious!! would you mind sharing the recipe? :) sugarpistols@gmail.com

Nancy said...

Hi, I love this cake of yours:) I looks so light and airy and like it would be creamy . Definitely will want to try this out soon, thanks for sharing!

Anonymous said...

Hi We made this cake today. Delicious!!!!! Thanks for the recipe. We cut the amount of sugar as we don't eat too sweet. We only use 1/3 of the sugar and maybe some people might find it not sweet enough, you may add a bit more than it will be perfect.

Anonymous said...

I baked this last night. It's super yummy! The cake was half gone within an hour. Thank you so much for sharing this recipe.

Unknown said...

Hi, may i know what is steam bake? oso would like to check with u which is the most reliable brand of portable oven/table top oven to buy for baking cake, bread, pizza..... thank you very much

Wen said...

Hi eunice,

Thanks for dropping by. Steam bake is to put the baking tin over a tray of hot water during baking.

Sorry I'm not very sure which brand is good but I think most important the temperature must be in deg C and it can adjust top or bottom heat. Preferably can also choose to turn on / off the fan.

Anonymous said...

Hi Wen,

Just to reconfirm with you. Is it 30gm Plain Flour and 80gm Corn Flour coz I made japanese cotton cheese cake last wk and i remember plain flour is more than corn flour.

And if i use normal unsweetened yogurt instead of non fat, will it affect the texture?

I wan to make this cake on this wkend. Thanks in advance!


Wen said...

Hi Jen,

The flour proportion is correct. As for the yogurt, I don't think will make any different as both are unsweetened too. Probably you try and let me know.

Happy baking!

Jessica Wood said...

Love this!!! Just came across your wonderful blog on foodbuzz & am a new follower!
- Jessica @ http://cajunlicious.com

wensdelight said...

Thanks Jessica! Thanks for stopping by! You have a wonderful blog too!

Mmmyen said...

hi, it is possible  not to add creamof  tartar?

btw, what is the baking temp?


Mmmyen said...

hi, is it possible to omit the cream of tartar?


wensdelight said...

Sorry for my late reply as I was away the last few days for a short trip. Yes you may omit the tartar but has to be sure the egg white is beaten till stiff. Steamed baked at 150 deg C. Happy baking!

Weng @ I heart My Bakes said...

Hi, Beautiful cake !! I have a question: Do you cool the cake in the oven or remove it immediately after done? Thanks!

wensdelight said...

Thanks Weng! No cool it outside with the cake tin. Unmould after 20 mins. Happy baking!

Shiying said...

can i ask...the butter you using salted butter or unsalted butter??
thank you^^

shi ying said...

May i ask you using unsalted butter or salted butter?

wensdelight said...

I used salted butter. Happy baking!

Delynna said...


Anonymous said...

The cake tastes yummy, when I insert the knife it comes out clean but the cake quite moist. Is that mean I need to bake a bit more?

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