Light Cheese Cake


  • Preparation time: 20 minutes
  • Baking time: 65 minutes
  • Difficulty Level: ***
Ingredients
  • Plain cream cheese 150g
  • Butter 80g
  • Thickened cream 50ml
  • Milk 100ml
  • Milk 50ml
  • Corn flour 25g
  • Egg yoke 140g (approx. 8eggs)
  • Egg white 150g (approx. 8eggs)
  • Sugar 100g
  • Corn flour 10g
  • White vinegar 1 tsp
How to Bake

Mix 150g cream cheese, 80g butter, 100ml milk and 50ml thickened cream in a bowl, heat up upon boiled water, using mixing spoon to mix until melting. A bit of lump is ok.

Mix 50ml milk and 25g corn flour, pour into the mixture. Beat egg yoke and add into mixture as well. Pour mixture through sift, press any lumps through the wire as mixture is being sifted. Preheat oven 180degrees. Prepare a round oven tray (22cm) with baking paper on bottom, spray some oil inside of the tray as well.

Using a clean,grease-free bowl, beat egg white and vinegar by electric beater, add sugar and corn flour a little at a time, beat until stiff and glossy.

Gently scoop 1/3 of this and add into first mixture and blend evenly.Then pour it all back to the egg white mixture, use hand blender to whip the whole mixture quickly and extensively. Try not to over-mix it.

Pour mixture into baking tray and put into another bigger tray, add some warm water to bigger tray. Bake 25-30minutes or until the surface gets brown, reduce the temperatue to 150 degrees, continue to bake for another 40 minutes. To test if bake use a tooth pick to stick into the cake, pull out. If no mixture is on the toothpick, then it has finished. Chill before eating.



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