Super light cheesecake by Fion Ong
https://www.facebook.com/groups/platepalate/permalink/877421248978843/
Similar to ochikeron's recipe, but I add milk cos it adds moisture to the cake. I also bake it at a lower temp but slightly longer, and chilled it overnight for the best flavour.
Here goes:
150g Philadelphia cream cheese
170g white chocolate (crumble them!!)
4 eggs
1 tbsp full cream milk
1/2 tsp sugar
Boil a pot of water/double boiler
Preheat oven 175-180 deg
-----------------------
Separate 4 eggs yolks and 4 egg whites (place egg white in fridge)
-----------------------
Heat the milk in metal bowl over the hot pot, add bits of white chocolate in and melt together，add the cream cheese slowly and combine together.
Remove from heat
Add egg yolks
Mix or beat well
----------------------
Take egg white from fridge
Use clean mixer and whisk slowly, then add 1/2 tsp sugar and whisk till soft perks
----------------------
Fold the white (3 batches) into the chocolate/yolk mixture
----------------------
Line mould with baking cup
Place the mixture at least 30cm above the cup, and pour in slowly
This shall reduce the air bubbles
----------------------
Bang on table/ floor to remove air bubbles
----------------------
Reduce temp to 160 deg
----------------------
Pour the hot water from the pot into a big baking tray, about 1 cm deep.
Place tray at bottom of oven.
Place the mould with mixture at the lowest rack (ie 1 rack higher than the base/above the tray with hot water)
----------------------
Bake for 25 mins 150 deg
After 25 mins, keep it to bake for 10 mins at 140 deg
(Cos these are in small cupcake mould, so don't use high heat, else they may be very brown on top)
-----------------------
May use a toothpick to poke and check. If it comes off clean, it's ready.
-----------------------
Remove to wire rack, wait for 10-15 mins till it's cool enough to place in fridge. Preferably overnight.
These taste best when chilled :))
https://www.facebook.com/groups/platepalate/permalink/877421248978843/
Similar to ochikeron's recipe, but I add milk cos it adds moisture to the cake. I also bake it at a lower temp but slightly longer, and chilled it overnight for the best flavour.
Here goes:
150g Philadelphia cream cheese
170g white chocolate (crumble them!!)
4 eggs
1 tbsp full cream milk
1/2 tsp sugar
Boil a pot of water/double boiler
Preheat oven 175-180 deg
-----------------------
Separate 4 eggs yolks and 4 egg whites (place egg white in fridge)
-----------------------
Heat the milk in metal bowl over the hot pot, add bits of white chocolate in and melt together，add the cream cheese slowly and combine together.
Remove from heat
Add egg yolks
Mix or beat well
----------------------
Take egg white from fridge
Use clean mixer and whisk slowly, then add 1/2 tsp sugar and whisk till soft perks
----------------------
Fold the white (3 batches) into the chocolate/yolk mixture
----------------------
Line mould with baking cup
Place the mixture at least 30cm above the cup, and pour in slowly
This shall reduce the air bubbles
----------------------
Bang on table/ floor to remove air bubbles
----------------------
Reduce temp to 160 deg
----------------------
Pour the hot water from the pot into a big baking tray, about 1 cm deep.
Place tray at bottom of oven.
Place the mould with mixture at the lowest rack (ie 1 rack higher than the base/above the tray with hot water)
----------------------
Bake for 25 mins 150 deg
After 25 mins, keep it to bake for 10 mins at 140 deg
(Cos these are in small cupcake mould, so don't use high heat, else they may be very brown on top)
-----------------------
May use a toothpick to poke and check. If it comes off clean, it's ready.
-----------------------
Remove to wire rack, wait for 10-15 mins till it's cool enough to place in fridge. Preferably overnight.
These taste best when chilled :))
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