Tuesday, June 25, 2013

Featherlight Cheesecake - Bake-Along #46 - Theme : Cotton Soft Cheesecake

Do you prefer creamy firm cheesecake or melts-in-the mouth version? I prefer those cotton soft cheesecake which I can savour more than 2 at one go! Yah is so light and yet so sinful that my waistline started to expand after a few rounds of baking cheesecake >.< Within a day me and my kids completely wiped out the 8" featherlight cheesecake and my boy exclaimed when can I bake another one of this cake....and his wish is fulfilled! hahaha

The cake cracks badly though but the marbling actually helps to camouflage this flaw! 

Shrinks and pull away from the pan after cooling down!

Below is the 2nd cake I've attempted using a lined 7" cake pan and bake at 160 deg cel for 60 mins. The surface is not as brown as the first one which I've  baked it at 180 deg cel. Moreover the texture is also too delicate!! Maybe I've should have prolonged the baking time further. I could not even get a clean nice slice of the cake. Though the cake cracks more at a higher temperature, I still prefer the very first one which has a nicer golden hue :D

Recipe reference from WendyinKK
with slight modifications
  • 200gm milk
  • 20gm unsalted butter
  • 125gm cream cheese
  • 50gm plain flour
  • 3 egg yolks
  • 1 tsp vanilla paste
  • 3 egg whites
  • 1/8 tsp cream of tartar
  • pinch of salt
  • 90gm sugar
  • 1/2 tbsp cocoa powder 
  • 1 tbsp boiling water

  1. Prepare a 7" or 8" square removable cake pan. Line the base with baking paper.
  2. Combine milk, butter & cheese into a bowl. Double-boil over simmering water till mixture is smooth. Cool slightly.
  3. Sift over flour and mix till well blended. 
  4. Stir in egg yolks and vanilla.
  5. Whisk egg whites, salt & cream of tartar until foamy. Gradually beat in sugar till stiff peak formed.
  6. Combine 1/3 of the meringue into cheese mixture and fold gently.
  7. Pour the cheese mixture into the balanced meringue and fold evenly till combined.
  8. Mix cocoa powder with boiling water till paste formed. Spoon in some cheese batter and mix till smooth.
  9. Pour cheese batter into cake pan. Drizzle chocolate paste mixture over and use a knife to cut through the mixture to create marble effect.
  10. Bake in water bath at 160 deg cel (I use 180 deg cel) for 60mins or until the centre is set and golden brown.
  11. Remove the cake from oven and release the sides from the pan immediately by running a knife between the sides of the cake and the pan.
  12. Cool completely and chill until cold before slicing to serve.

I am submitting this post to Bake-Along event hosted by JoyceLena and Zoe


kitchen flavours said...

Hi Peng,
Your cheesecake looks wonderful! I like the top marbled effect, and your cake has a very nice and spongy texture. No wonder your kids are asking for it again!
Thank you for baking along with us!

Zoe said...

Hi Peng,

I experience this too with all these cracks when I used this recipe to bake my featherlight cheesecakes. Despite the cracks, I must say that the texture of this cake is really good. I like the marble effect... it is really good for hiding the cracks :D


QembarDelites said...

I like the marble effect too which is good for covering cracks like you said:D

Jasline said...

Hi Peng, I think your cake looks really delicious! Love the marbling effect, very pretty!

lena said...

this must be a very challenging recipe as zoe was also using this recipe for her earlier attempts. i'm very scared to bake cheesecakes and some of the tips that i got from some videos was gentle folding, slowly pour the batter into the tin and bang the tin before baking to get rid of the air bubbles that might be one of the possibilities that cause the cracks ..moderate heat..thanks for taking your time to bake this cheesecake, i guess this is just like eating clouds!

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