Light Cheesecake

Stumble upon this recipe in the FB this morning. It is from Open Recipe and recipe credit to the owner. I did slight modification to the original recipe.



Here's the recipe:

Light Cheesecake

Ingredients: 6" mould
30g Unsalted butter
85g Cream Cheese
85ml Low fat milk
2 Egg yolks
2 Egg Whites
40g Sugar
20g Low Protein Flour / Superfine flour
10g Corn starch

Method:
1. Preheat oven at 180degree.
2. Double boiled butter , cream cheese and milk , stir gently until all is melted and mixed in together. Set aside for 5 minutes to cool before use.
3. Add in egg yolks and mix well.
4. Sift in flour and corn starch into the egg yolk mixture and make sure no lumps.
5. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks.
6. Gently fold in 1/3 of the egg whites portion into the cheese mixture. And repeat with the other 2 portions and careful not to deflate it.Pour the batter into the prepared pan and smooth out the surface.
7. Baked for 50mins on the lower rack and for the last 1 minute transfer pan to the middle rack, the tray with water still remain at lower rack and use grill function for top heat to brown the surface. At this point I increase my temperature to 200degree.
8. Once your cake is completely bake do not remove from oven immediately, leave it in the oven with door-ajar for about 10mins.
9. When your cake is completely cool you may keep it in the fridge so that the cheesecake can be slight harden before consume.

p/s: if you feel that your cake is not fully bake you may bake at high temperature for an another 10mins BUT make sure you cover the cake surface with aluminium foil. This is to prevent the top overheating.

Good luck!