BakingTray is back! Had a great holiday in Malaysia and Singapore! Visited lots of relatives, ate heaps of delicious food and shopped a lot too =) Good to be back home though! Unfortunately, down with a virus this week so pretty much confined to the home~ good time to blog though!
Here's one of my last bakes before my holiday: Featherlight Cheesecake. It is essentially a Japanese cheesecake which I have made before. I'm not sure this cake worked 100%, as it wasn't as "featherlight" as I would have liked. I think it shall go on "to repeat" list =p However the flavours were there!! Quite light and cheesecakey =D
Recipe adapted from Peng's Kitchen
125g cream cheese
50g plain flour
3 egg yolks
1 tsp vanilla essence
3 egg whites
1/8 tsp cream of tartar
pinch of salt
90g caster sugar
1/2 tbs cocoa powder
1 tbs boiling water
1. Grease and line 20cm square tin with baking paper.
2. Combine milk, butter and cream cheese in bowl over double-boiler and mix until smooth. Cool slightly.
3. Sift over the flour and mix well.
4. Stir in egg yolks and vanilla essence.
5. In a separate bowl, whisk egg whites, salt and cream of tartar until foamy. Gradually beat in sugar until stiff peaks form.
6. Gently fold 1/3 of meringue into cheese mixture. Then pour the cheese mixture into meringue and fold until combined.
7. Mix cocoa powder and water until paste formed. Spoon in some cheese batter and mix until smooth.
8. Pour cheese batter into tin. Drizzle chocolate paste using a knife to create a marbled effect.
9. Place tin in deep baking tray and fill tray with water to create a waterbath. Bake at 160oC for 1 hour.
10. Remove cake from oven and allow to cool before slicing.
|not very "fluffy" =/ but still tasty! :D|