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)


(32) Comments

  • mega (December 5, 2014)

    thanks for sharing all your wonderful bakes,,
    u r so grateful,,
    kindli may i know how many egg n whites, used
    for this recipes,,hope u can share,as i would to
    make it formy boy comin birthday,,
    ps reply by rtn mail,,,awaits for your response,,

    • Victoria Bakes (December 5, 2014)

      hello Mega, thanks for coming by. my eggs were pretty small, and if you are using my recipe here (not the original recipe by 静心莲), i used nearly 8 egg yolks! so i will suggest you weigh out your eggs instead of going by the numbers as it can be deceiving and ultimately affect your cake texture

      if you have large eggs, an avg egg white weighs about 33-40g, so it may be only 3 egg white for u.

      but don\’t be put off by the number of eggs used.. it\’s the high content of egg yolks and no flour that make this so good.. imagine a pudding. this was like the very texture..

      i hope you try this soon and hope this helps

  • mega (December 5, 2014)

    this cake looks so spongy,,btw do u bakes for
    sales,,,loves all your goodies bakes,,,
    any chance to order,,,

    • Victoria Bakes (December 5, 2014)

      hello Mega, tks for your complements.. unfortunately, i reside in Beijing, so ordering will be a challenge 😉

  • Mel (December 5, 2014)

    Actually you are killing me whenever you post your cakes and when you indicate \”Highly Recommended\”…… I really have to give it a try. Wish I have lots of mouth around here so I can feed them up with my cakes.

  • mega (December 5, 2014)

    thanks so much for your quick reply,,
    i appreciates so so much,,
    but too sad r u in peking n not here,,
    otherwise i would like to place order from\’
    u for my child birthday,,

  • Little blue (December 5, 2014)


  • Sharon (December 5, 2014)


  • 婉婉下午茶 (December 5, 2014)


  • Mae (December 5, 2014)

    Wow the cheese cake so well risen!!

  • Fion@轩宏妈 (December 5, 2014)


  • (December 5, 2014)


  • Ann Low (December 5, 2014)

    What a lovely cheesecake! Love the colour and softness of the cake. Yummy!

  • Grace (December 5, 2014)

    Wow, it looks so fluffy .. Very nicely bake..

  • Karen Yap (December 6, 2014)

    Perfectly baked cheesecake ^-^!

  • Veronica (December 6, 2014)

    Victoria, I must say this cheesecake of yours looks PERFECT! Beautifully baked. Perfectly sliced. Sigh, if I were to try every mouth-watering goodies you made, I won\’t be able to move anymore 😉 thank you very sharing.

  • Jozelyn Ng (December 6, 2014)


  • Zoe (@bake4happykids) (December 8, 2014)

    Hi Victoria,

    I have to bookmark this recipe for one of our future bake-along theme! This cheesecake looks extremely GOOD!


  • dianaquek (December 8, 2014)

    GAH! I should have used your recipe! I made this over the weekend using a $^%$&^$#@$ recipe and it was a flop!! GRRR.

  • Cecilia Yap (December 10, 2014)

    Hi Victoria, I love this spongy cheese cake. Bookmarked this. Tks for sharing.

  • lena (December 10, 2014)

    i am wowed by the extremely smooth top ! so i guess this is spongy and fluffy type? hope to try it one day!

  • Veronica Ng (January 5, 2015)

    I just loved how smooth the top of your cheesecake was. Just beautiful! And perfect! Thanks for sharing Victoria.

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  • Bowie Tan (May 18, 2015)

    May I know what I can substitute with whipping cream? Thanks

  • Bowie Tan (May 18, 2015)

    hihi, May i ask if i can substitute whipping cream for something else? Thanks. I believe it should be about 4 eggs (small) about 55 to 60g? Thanks

  • Cheryl (July 13, 2015)

    Hi there, when you say beat the egg whites til frothy, do you use a mixer or hand mix? Appreciate your feedback. Newbie in baking 🙂

    • Victoria Bakes (July 13, 2015)

      Hi, you can use either, although in recipes, it usually means using an electric whisk or kicthen mixer. Beating egg white needs a lot of arm power 😉 have fun in baking and thanks for coming by

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