This is one of the recipes which I have been eyeing for a long time now. I never liked the word cheesecake, somehow blogging and the amazing pictures caught my attention. After tasting this light and soft cheesecake, I doubt if I would go back to the normal cakes. Anyway, we enjoyed this cake a lot, to the extent that me and my kids polished it off within two hours, I'm sure you'll enjoy making this.
Recipe source: The Sweet Spot
Preparation Time: 20 minutes
Cooking Time : 1 hour 20 minutes
Makes about 8 to 9 slices
Cream Cheese- 250 g
Egg whites- 6
Plain flour- 80 gm
Baking powder- 3/4 tsp
Butter- 50 gm
Sugar- 140 gm
Vanilla essence- 1 tsp
Grated lemon zest- 1/2 tsp
Melt together butter, cream cheese and milk in a double boiler until it reaches a liquid consistency. Pass it through a sieve to make it lump free. Let it cool down for a while, add the vanilla essence, lemon zest and egg yolks. Sift the flour and baking powder into the cream mixture. Gently give it a good mix.
Beat the egg whites separately using an electric mixture until it looks like foam. Add the sugar little by little and beat until it reaches a glossy look.
Fold the egg white mixture into the cream cheese mixture little by little. Preheat the oven 180 degree Celsius. Grease and line a 8 or10 inch round cake tin. Pour the mixture into the cake tin, place it in a water bath and bake it for about 1 hour 20 minutes. Leave it to cool in the oven for 30 minutes. Remove it from the oven. Carefully remove it from the tin, slice and serve.
The oven temperature might vary for different oven, so check after 1 hour to see if it's cooked by inserting a skewer in the middle. If the skewer comes out clean, then it's cooked.