Light Cheesecake is garnering popularity these recent years. This is my fail proof Light Cheesecake recipe for my wonder Mom. Light Cheesecake, aka Japanese Cheesecake, is super fluffy and less sweet than classic cheesecake. Its texture is also different from Castella Cake. With a few simple ingredients recipe and you can bake it at home!
BAKE LIGHT CHEESECAKE RECIPE
This is a cotton-like fluffy texture and less sweet healthy recipe.
Ingredients
- 180g cream cheese
- 30g imported unsalted butter
- 100g milk
- 65g castor sugar
- 2g lemon juice
- 3 Grade B eggs
- 20g cake flour
- 10g corn starch flour
Simple steps
01 Mix cream cheese, unsalted butter and milk in a bowl. Double boiler to mix them well.
02 Separate egg yolk and egg white. Add egg yolk into cream cheese mixture. One at a time. Leave the egg white in another beater bowl.
03 Sift the flour. Mix flour into the mixture. Use zic-zac motion to fold together.
04 Put lemon juice into egg white. Beat with high speed. Add in sugar slowly. Switch to medium speed until you get the thick and soft peak. To test the soft peak, lift the beater and the egg white peak should curl big S. Beat it at quick pace until fully combined.
05 Loosen egg yolk mixture. Mix 1/3 egg white into egg yolk mixture. Whisk gently. Use spatula to scrape bottom. Fold gently.
06 Loosen egg white mixture. Pour egg yolk mixture into egg white. Whisk gently. Use spatula to scrape bottom. Don’t overmix once no sign of egg white. Shake 2 times to remove big bubbles.
07 Double boiler baking. Bake for 18 minutes at 200C, turn the cake pan 180 degrees. Bake for another 12 minutes at 160C. Then reduce the temperature to 110C and continue baking for 40 minutes. If skewer has crumbs, bake another 5-10 minutes. Serve and enjoy a lovely cake on this special occasion!