IMG_8224no, this is not JUST another light cheesecake recipe
look at the ingredients… yes… it doesn’t use flour at all
when i unmoulded the cake, it actually does the tummy dance when i shake the plate..
absolute winner

Recipe adapted from 静心连的blog with modifications

Ingredients (makes a 7 inch round cake)

180g cream cheese
72g whipping cream
64g butter
72g milk

40g milk
20g cornstarch

120g egg white
slightly lesser than 1 tsp of lemon juice
60g sugar
8g corn starch

110g egg yolk

食材 (可做一个7寸圆形蛋糕)

奶油奶酪 180克
淡奶油 72 克
牛奶 72 克*5月18日:份量更新
黄油 64克*5月18日:份量更新

牛奶 40克
玉米淀粉 20克

蛋白 120克
柠檬汁稍微少于 1小勺
糖 60克
玉米淀粉 8克

蛋黄 110克


IMG_8222– place all A ingredients into a bowl over a pot of simmering water and stir till mixture is no longer lumpy. remove bowl from heat

  • mix B ingredients together and stir gently into the above

  • add D egg yolk into cream cheese mixture in few additions, blending well after each addition

  • sift the above mixture into another bowl and cover with cling wrap. allow to cool slightly

  • preheat oven to 180 degrees and grease 7 inch round baking pan (both bottom and sides). line bottom with baking paper, and flour the sides of the pan (if you are using a removable base pan ~ which is not preferred, ensure you wrap the bottom of the pan with 2 layers of foil)

  • add lemon juice into egg white and beat till frothy. add sugar and cornstarch in 3 additions to egg white and continue to beat till stiff slightly stiff and shiny peaks

  • fold egg meringue into cream cheese mixture in 3 additions

  • fill another deep roasting pan with water to reach 3/4 levels of your baking pan. bake for 180 degrees C for 30 mins, and another 40 mins at 150 degrees C * i baked mine at 180 degrees C for 30 mins and 44 mins on 150 degrees. as my cake rose pretty high, i had to move my pans onto second bottom layer of oven towards the last 20 mins
    烤箱中层置深盘,加水至模具3/4处,180度烤30分钟上色,转150度烤40分钟 * 我用了180摄氏度烤了30 分钟,然后转 150摄氏度烤 44 分钟。蛋糕发得好高,所以在最后 20分钟时快速地将烤盘挪至烤箱倒数第二层

  • allow cake to cool slightly after removing from oven. then shake the pan slightly to release the cake from the sides. invert cake on a piece of baking paper, and revert back up immediately on serving plate * i waited for 5 mins before unmoulding
    出炉晾凉,轻轻晃动模具使四周脱模,倒扣在一张油纸上,再扣到盘中 * 出炉后,我等了5分钟才脱模

  • to make neat cuts, chill cake for one hour before slicing. heat up a serrated knife over fire and slice through cake. ensure you wipe your knife clean before every cut, and then repeat by heating knife and slicing again


I am linking this post to “Cook & Celebrate: Christmas 2014” event hosted by Baby Sumo of Eat your Heart Out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe

Pollution index: 24 (excellent)


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