LIGHT CHEESECAKE

Some call it Japanese light cheesecake, some call it souffle cheesecake. As Little Mouse, cheese is definitely my fave! I crave for this cake on and off usually, and will try to stock up cream cheese when there are discounts going on.

Method of baking is similar to chiffon cake, both call for GENTLE folding in of a yellow and white batter. The difference is light cheesecake needs to be baked bain-marie (or water-bath method) to obtain its soft, cottony, cloud like texture. There are many recipes for this cake available, but I like to use mine that does not use baking powder or cream of tartar. I like my light cheesecake a little moist on the inside and I also tend to put less flour. However less flour also means higher level of difficulty in removing the cake from its pan, which I sometimes break into two or more pieces (but nobody in my clan cares when it tastes so good!) In the event of giving away as a gift or for taking pictures for posting, I add more flour to steady the cake.

I do not use springform pans when I make this cake. I know I can use aluminum foil to cover the base, but I just do not like to attempt it. In my own opinion it is a risk not worth taking to have water seeped into the batter, causing a metallic taste and wet base. I prefer to use the normal round deep bake pan to reduce further kitchen disasters.

In the past, I would bake this cake at 150C for 45-55min straight. Later I learnt a better way from Dr. Leslie Tay of ieatishootipost blog. Here goes!

TIPS to prevent cracks on cake: 

1. It is better not to use fan mode during baking, but my oven can only bake in fan-forced mode. So if your oven is like mine, keep a close watch during the first stage. If crack starts to appear, quickly lower the temperature to 160C and continue the rest of 30-min bake time.

2.  Do not over whip the egg whites and egg yolks. Use fresh eggies only!

LIGHT CHEESECAKE

Ingredients

(A)

250g cream cheese, cut into pieces

60g salted butter

100ml full cream milk

(B)

5 egg yolks

35g low-protein flour (can increase to 50g for firmer cake)

20g corn flour

1 tsp vanilla extract (or lemon juice), optional

(C)

5 egg whites

110g fine sugar

 Method

1. Grease a 8 inch round, deep pan and place baking paper at base. Get ready another pan that is not too big for the round baking pan to sit in comfortably. Preheat oven at 200C. (My oven is about 180-190C)

2.  Over simmering pot of water, melt cream cheese and butter in a bowl. Do not worry if it is still lumpy. Set aside for a few minutes. While still slightly warm, pour in milk and stir with hand whisk till melted cheese becomes smooth. 

(Note: Keep that pot of water hot after this. You might want to top up more water as it is needed during baking.)

lumpy? no fret...

ta-da! smooth mix

3. In a big, dry (not even a bit of water!), clean (no trace of grease!) mixing bowl, beat the whites at medium-low speed. When it starts to foam, add sugar by tablespoons, ensuring to add after well mixed. (I know many recipes call for adding sugar in three batches, but I find that this method works very well. I always obtain a nice, glossy whip) Continue whipping till the whites are peaked with a small curve at the beaters. This is also called meringue.

smooth, fine, glossy meringue

4. In another mixing bowl, beat egg yolks at medium speed till thick and creamy but not ribbon stage. (Ribbon stage means you can see a trail of yolks that does not immediately vanish when you draw a number 8 with the beater.) At this point, you can remove your electric mixer.

5. Pour in cooled, melted cheese mixture and extract or juice if you are using. Mix well with a whisk.

6. Sift flours into yolk mixture. Gently stir to combine with a whisk.

7.Scoop 1/3 of meringue into yellow batter. Fold in gently.

8 Pour batter from step 7 into the remaining meringue. Fold in gently till well combined. Batter must still be soft and fluffy.

hand whisk helps to fold nicely. just be gentle =)

9. Pour batter into prepared 8 inch round pan. Give a few tap to remove air bubbles.

used some batter, mixed with cocoa powder+hot water for drawing
while preparing and drawing, air bubbles crept up. just tap pan again

10. Place the round pan into your extra pan. Now pour hot (not boiling) water from earlier on into the holding pan till it covers about 1/3 of the baking pan.

11. Carefully (do not spill the hot water!) place pans into oven and bake at 200C for 15-20min. Then lower to 160C for the next 10-min. In all you should take 30 minutes to bake. Turn off the oven. Let the cake stay inside for 30 min. Then keep door of oven slightly ajar for the next 20min. Remove from oven.

somehow, this batch does not have an even brown on the surface

12. Immediately turn out the cake (careful!), remove the baking paper at the bottom and cool completely on a rack.

Note: For step 11, I did not leave the cake in oven ajar for last 20min. I remove the cake and drop the baking pan a foot above the floor to 'shock' the cake and immediately turn out cake. This should reduce cake shrinkage too.