I must admit that i do have fears baking a cheesecake. So far i have only made one cheesecake ever since i started blogging. I have seen various versions of these type of soft light cheesecake, by various names..cottony soft, featherlight, japanese cheesecake, light cheesecake, souffle cheesecake..Though i have yet to try most of them, i believe ( obviously ) that all those cheesecakes above are of soft and lighter version. Since i do not have good confidence in baking a cheesecake, i have referred to a video in youtube here for guidance and instructions.
I am quite impressed with the results of it . First of all, it did not create any major cracks...pheew...but the surface should have been nicer..i guess it's becos i didnt level the batter surface. Secondly, the texture of the cheesecake is just what the name suggests..soft and light. If you like those creamy and rich type of cheesecakes, then this is just the opposite. For myself, i still much prefer the very rich type of cheesecake to eat but on the other hand, i have been wanting to bake these kind of soft cheesecakes for a very long time, so here it is...and baking along with Joyce and Zoe. Go over and check out their light version of cheesecakes too and also those who will be joining us. The linky will be opened today up till July 03, 2013.
At the same time, i would like to bring this dish over to a Picnic Game hosted by Louise of Month of Edible Celebrations. Louise has been hosting this picnic game for years, this is my second year going to the 'picnic' and each of us will pick an alphabet and make something with the dish name starting with that alphabet and my chosen alphabet is " L" ..Light and Soft Japanese Cheesecake. For those of you who are keen to join The Picnic Game, do hop over to Louise's blog here quickly for contact as those alphabets will be gone fast! Let's fill up the picnic basket! The roundup of the picnic game will be 01July 2013 over at Louise's blog.
Okay, i have to put this down as the rule of the game. I'm going on a picnic and i'm bringing...
A-Aloo Gobi by Mae's Food Blog
B-Blueberry Cucumber Salsa by Chan Knits
C-Crispy Curry Fried Chicken by Kitchen Flavours
D-Dying for Chocolate Chocolate Cake by Dying for Chocolate
E-Eton Mess by Squirrel Head Manor
F-Fish in a Jar by girlichef
G-Golden Pillow Hee Ban by My Little Space
H-Hummingbird Cake by Savannah Granny
I-Ice Cream Sandwiches by Art of Natural Living
J-Jersey Style Hot Dogs by Nee's Place
K-Kahlua Mocha Ice Cream by Kitchen Flavours
L-Light and Soft Japanese Cheesecake
And here's the recipe for the cheesecake:
video here )
in a 9 inch springform pan
160gm cream cheese, room temperature
4 egg yolks
4 egg whites
pinch of salt ( replaced with 1/8tsp of cream of tartar )
1.Line the springform pan with 2-3 layers of aluminium foil .
2.Sift Ingredients B and leave aside. Place ingredients A over double boiler and stir till butter is melted and mixture is smooth. Remove from heat and let mixture cool before proceeding the next step.
3. After the cream mixture has cooled down, add the egg yolks, stir in to combine followed by ingredients B.Mix with a spatula to combine evenly.
4. Whisk egg whites and cream of tartar and add in sugar gradually and whisk till medium stiff peaks form. Pour the cream cheese mixture into the egg whites mixture and fold till evenly combined.
5.Pour the mixture into the prepared pan and bang the pan onto the kitchen top a few times to get rid of air bubbles. Put spring form pan in waterbath ( another large tray filled with boiling water ) halfway and place it in a preheated oven at 160C for 45-50mins. Test with skewer to check if cake is cooked. Remove from oven. ( i let it sit in the oven for 15minutes after completed baking time with oven door slightly ajar )
6. Remove from pan and transfer to a plate.( i only removed it from pan after the cake has cooled down completely )
* i baked this using a 8 inch springform pan and only filled the batter about 3/4 of the height of the pan. The rest of the batter i poured them into cupcake liners and bake in another smaller oven. Original recipe uses 9 inch springform pan. I have covered the top of the cake with foil after 25mins of baking as there is a tiny crack on the surface.