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.
Cheese cake looks so soft and airy..loved the clicks too.
Good to see you back. This recipe is just perfect for the occasion. This looks so airy and delicious. Fabulous photography as well :)
This is one awesome Cake! I am amazed by the simplicity of the recipe.
Welcome back sis... the clicks make me want to eat my screen lol..
looks so perfect!!
Glad to see you are back. What a lovely looking cake!
This looks amazing..will try ,thanx for sharing..
That is light and beautiful! Sounds easy too! Welcome back. :-)
Oh My God what a yummy cake.... So soft n spongy
The cake looks soft as moist. This is the best looking cake I have seen in a while. Nice work.
Wow cake looks awesome and with a melt in the mouth texture...Love the color too...This is a great way of coming back to blogging..:)
Wow! Now this is quite simple and sounds pretty easy. I have some fresh cherries lying in the fridge, guess now I know what how to use 'em.
Light goes out every hour. One hour is good but the 20 additional minute doesn't sound that good :S will a smaller pan, cook the cake in an hour or less?
lovely ! I've never been a cheesecake fan because I always found them really heavy. The word "cotton' in your title caught my attention ............will love to try this.
oh wow..awesome..will surely give this a try ;)
cake looks super soft n moist...nice clicks
That cake looks super soft like cotton..I wish I could taste this
its such a delicate delicacy...awesome !!!
Great to see u back ! This cake looks lovely :)....believe me i baked a similar one with ricotta chess and quark ;)...we still think the same Ayeesha !!! haahaaa
this look super Delicious..thanks for sharing ..and presentation 100 out 100
looks so soft...
VIRUNTHU UNNA VAANGA
Incredible cake, simply love the texture of this cake.
Welcome back. :)
This looks so spongy and nice photography. I bookmarked the recipe.
glad to get you back. the cake looks gorgeous. such a pillowy texture.
lovely and yummy cake..lov d presentations!
looks so light and yummy
simply great dear..Love the texture ofcourse how u hv presented..:)
Looks awesome..I have a similar recipe bookmarked from a chinese blog..and u have tempted me again :)
i'd like to try this. i've never had japanese cheesecake.
wow... cheese cake looks so soft and delicious... your recipes always fascinate me... thank you so much for sharing such a wonderful recipe....
Hi, what is the size of the cake tin for these amounts of ingredients?
The texture of the cake looks amazing, very light and spongy...very nice
Thank you everyone for the lovely comments.
@ Rinda, it's 8 inch round cake tin, not the sandwich tin. Use springform or anything which is high raised tin. Thank you, hope this helps :)
Lovely clicks and cheese cake looks so airy and the mild color tempts me to have some :)
Leftover Prawn 65 and A Fabulous Blog Ribbon
-You Too Can Cook Indian Food Recipes
looks yumm.. will be trying this soon:)
this looks really really good!!
Wow this is delicious. I love the pic . though the dish is new to me I will make it. Need to hunt for cream cheese. Can you give me substitutes for it?
delicious cheese cake looks soft and delicious good to see you back
Naanga unga veetuku vandhappo idhanoda remains dhaan paarthoma?? No wonder you and kutties finished it off so soon... ;)
This is beautiful ... looks so light and airy :-)
I am so making this! I just stumbled onto your site and your recipes are always fantastic! I never liked cheesecake because I hate dense rich cakes but this one is right up my alley! Thank you!!!!
I made this cheese cake today. It came out well but the top got browned. Then when I inverted it, it looks fine - the same color and texture as yours. Just wondering if I should have covered it in the bath when I baked it. I immersed the cake pan in the baking dish filled with water in the oven and left it open. I see in your pictures the bottom of your cake too is not brown.
One more thing........ should this be chilled or kept at room temperature for best taste?
Post a Comment