Soft & Light Cheese Cake

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light cheesecake .00 00 03 22.Still002 结果 scaled pinit
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Soft & Light Cheese Cake

Difficulty: Beginner Prep Time 20 mins Cook Time 90 mins Rest Time 20 mins Total Time 2 hrs 10 mins
Servings: 6
Best Season: Suitable throughout the year

Description

Soft & Light Cheese Cake is a delicate and airy dessert that combines the rich flavor of cream cheese with a light and fluffy texture. This cheesecake is perfect for any occasion, offering a sophisticated and delightful treat that is both elegant and delicious.

The batter for this cheesecake is made from a mixture of cream cheese, sugar, eggs, milk, and a touch of flour. The cream cheese and sugar are beaten until smooth and creamy, then the eggs are added one at a time. The milk and flour are gently folded in to create a smooth batter.

The batter is poured into a cake pan and baked in a water bath until the cheesecake is set and lightly browned on top. The water bath ensures that the cheesecake bakes evenly and maintains its light and airy texture.

Once baked and cooled, the cheesecake can be served plain or garnished with a variety of toppings such as fresh fruit, fruit preserves, or a dusting of powdered sugar. The result is a dessert that is both visually stunning and incredibly delicious, with a rich flavor and light texture that is sure to impress.

Soft & Light Cheese Cake is perfect for birthdays, tea parties, or any celebration where you want to offer a unique and elegant dessert.

Ingredients

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Instructions

  1. Soften the cream cheese and melt the butter. Add in the milk and mix until smooth. Add in cake flour and cornstarch and mix well. Separate the eggs. Add the egg yolks into the cream mixture and mix well.

  2. Add lemon juice, vanilla extract and sugar into the egg white. Use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter into the whipped egg white and gently fold it in until just combined.

  3. Preheat the oven to 302℉(150℃). Line a 6-inch round cake tin with parchment paper.

  4. Pour all the batter into the round cake tin, and give it a tap or two or use a toothpick go through the batter to break the air pockets. Send into the oven and water-bath bake for 30 minutes, then turn into 230℉(110℃) and bake for 60 minutes.

    Water bath baking. Pour water (about 1 cm in depth) into the baking tray. Preheat the oven with the baking tray and water in it. Place a cooling rack/wire rack (big enough to stay steady above) over the baking tray, and then place the round cake tin on the cooking rack. In this way, the cake pan will not touch the water and the bottom of the cake will not get wet.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: soft and light cheesecake, light cheesecake,
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  1. Minny

    I followed all the steps but on my 2nd and 3rd time baking this, the cake separates into 2 layers…..top is spongy but bottom is pudding-ish like the cream texture. I’m not sure what i did wrong. It would be nice if anyone could suggest something 😄😅

  1. Minny

    I followed all the steps but on my 2nd and 3rd time baking this, the cake separates into 2 layers…..top is spongy but bottom is pudding-ish like the cream texture. I’m not sure what i did wrong. It would be nice if anyone could suggest something 😄😅