Generally, who doesn’t like cheesecake? My love for cheesecake started when I first ate a Chicago cheesecake from coffee bean. Today, there are many many different variations of cheesecake, including the current popular Japanese soft and fluffy cheesecake.
To me, a cheesecake has to be light and to be able to finish a full piece of cake or more without feeling too heavy. The texture has to be soft, smooth, melts in the mouth, without the floury aftertaste, not to mention less sugar.
And so after that I tried many recipes …
And finally, i’m settled for this: – A half-baked cheesecake. It is light, fluffy, doesn’t taste too heavy of cheese (very thick cheesecake is heavy, rich but you usually can’t take more than 1 piece), but this? you simply can’t stop popping into your mouth after the first bite. Usually a baker only taste but never eats his/her own food but this, omg~ I have to restrain myself from eating too much of it!
Ok! Here is the recipe of half baked cheesecake. The visuals are already so satisfying!
- 200ml fresh milk
- 300g cream cheese
- 18 gm caster sugar
- 18 gm corn flour
- 5 egg yolks
- 58g cold butter (cubed)
Egg white meringue
- 2 egg whites
- 60gm caster sugar
- 200gm tart crumbs / sponge cake crumbs (for the base)
- Preheat oven at 160C
- Bring the milk to a boil.
- Add sugar & corn flour into egg yolks and whisk till slightly pale in colour .
- Slowly pour in the hot milk into the yolks, whisking it as you pour, becareful as you do not want to cook the eggs.
- Pour the egg mixture back into the pot and cook till custard form.
- Add butter and whisk into the hot egg custard till a little shiny and smooth looking.
- Put in the cream cheese, roughly mixed and leave it aside to let the cream cheese soften in the heat.
- Egg white meringue:- In a machine, whisk the eggs till it starts to foam, then slowly add in the sugar by batches. Whisk till soft peak.
- By now, the cream cheese would be soften, using the whisk, whisk till smooth and combined.
- Add 1/3 of the egg white meringue into the cream cheese mixture. Fold in the meringue gently, be careful not to deflate the mixture. Pour in the rest of the meringue and mix well.
- Line a cake tin/ring with baking paper. Pour in the *base (tart crumbs or cake crumbs), gently press to shape.
- Pour in the cream cheese mixture, and bake in the oven for about 40mins at 160C.
- Let it cool in room temperature completely, then chill in the fridge for at least 8 hours.
- Remove from fridge, decorate your cake and serve!
The cake came out plain like a big yellow sun, so with some decorations on the cake, it looks as good as those that you have bought from stores!
Here’s a quick video of the baking process. Please feel free to communicate on the chat box on right hand side
Things To Take Note:
- Do note that i am using the steaming bake method, by putting a tray of water on the lowest rack throughout the baking time.
- *Base: You can use anything for your base, any of your bakes that are left overs could be used for the base of the cheesecake. Just blend it in the blender till you get crumbs!
Do tag me or #hashtag #Judybakez if you have tried my recipe ^_^
Here’s another video made by dine inn
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