As the name suggests, this cheesecake is very light like a soufflé and quite literally melts in your mouth as you eat. I had a slice in the evening after eating a lot of pizzas (again!). Although I was very full I destroyed the cheesecake with no problem. It's such a light cake that I could eat two, three slices easily!
To make this soufflé type cheesecake requires bit more than just keep adding the ingredients and bake (Don't get me wrong, The WOS cheesecake is still one of the best cheesecakes too!).
There are two things to remember.
One, beat the egg whites just to the right point. We want soft peak. If the egg white is not beaten enough then the cake will not have nice light texture and will lack the height. However, if the egg white is beaten too much, it will become difficult to fold in.
Two, steam bake on a low heat. Make sure that the tray always has water in it. If the water gets low during the bake, add more boiling water.
I like to keep mine as light as possible, but you can add biscuit base to give it a bit of crunch. ;)
Ingredients
Cream cheese 250g
Milk 250g
Egg 5
Sugar 100g
Plain flour 50g
Lemon 1
1. Preheat the oven to 180ºc with a tray filled with hot water.
2. Heat up cream cheese, milk and half the sugar on a low heat until they are combined well. Set aside to cool down.
3. Separate the eggs. Add egg yolks into the cream cheese mixture and mix well.
4. Sift flour into 3. Fold.
5. In a separate bowl beat egg whites with the remaining sugar and juice of lemon to soft peak.
6. Add 1/3 of beaten egg whites into 4. Fold gently until it's mixed in well. Fold another 1/3 of egg whites and mix well. Repeat the same process with the remaining egg whites.
7. Pour the mixture into a greased and lined tin. Smooth the surface.
8. Turn the oven down to 160ºc. Put the tin on the water filled tray and bake for 60 minutes (if the top starts to get too dark, cover with foil).
9. When the cake is baked leave it to cool in the oven before taking it out of the tin. Chill in the fridge.
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