Feather Light CheeseCake

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Season :
Spring
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Salam, Kia Ora....

I wondered why I bought a bottle of fresh cream last week??  It's gonna expire on 28th Nov.....before it turns into yoghurt, (will it?? hehehez) I thought I should look up for a recipe that will also use the other half block of cream cheese, left over from making the Devil's Food Cake.  I found this recipe while I was blog walking.  Thank you Wendy for sharing the recipe.  This cake was really delicious, just like eating a Japanese Cotton CheeseCake.....yummy ;p.  Hhhmmzzz, let me see when did I last have that.....almost 8 yrs ago I supposed...hehehez

Just wondering why is this cake a shortie?  Is it supposed to rise??  Is it because my pan was too big...my pan was 8.2 inches and it is recommended to use an 8 inches pan.  Is it because I substituted milk to fresh cream or is it bcos I over mixed the egg whites mixture?? Hmmmmzzz 'too long', 'too long' help, help.....need advise from baking gurus out there :D thank you.....

This cake tastes more yummier when it's chilled :p

Feather Light Cheesecake Recipe

250gm milk (I used 230gm fresh cream)
20gm butter
125gm cream cheese (room temperature)
50gm flour
3 egg yolks
1 tsp vanilla extract
3 egg whites
1/8 tsp cream of tartar
80gm sugar

Pinch of salt
½ Tbsp cocoa powder
1 Tbsp boiling water

1. Line the base of a 8 inch square pan and preheat the oven at 150/160C.
2. In a medium sized bowl, cream cream cheese until smooth.
3. Bring milk and butter to a boil and pour ¼ of it into cream cheese and gently stir until incorporated. Pour in another ¼ the milk and stir again. Lastly pour in all the milk and stir until smooth. (At this point, prepare some boiling water)
4. Let the cheese mixture cool down and put in flour. Mix until smooth. Then put in egg yolks and vanilla. Mix until smooth.
5. In another clean bowl, beat egg whites until frothy. Put in salt and cream of tartar and beat until soft peaks. Put in sugar gradually and beat until stiff.
6. Put 1/3 of egg whites into cheese mixture and fold gently but quickly.
7. Pour the cheese mixture into the egg whites and fold until well incorporated.
8. Mix cocoa powder with boiling water until smooth. Put in a few tablespoons of the cheese batter and mix until a smooth chocolatey batter is formed.
9. Pour main cheese batter into prepared pan. Drizzle chocolate batter over main cheese batter.
10. Use a knife and cut through the batter to create a marbling effect.
11. Put pan into slightly bigger but shallower pan. Fill the bigger pan with boiling water until halfway up and bake for 50-60 minutes.
12. When cake is baked, remove from oven and release the sides of the cake from the pan immediately by running a knife between the sides of the cake and the pan. Leave it to cool down totally and chill until cold before cutting.

Please note that this cake is very fragile and must be handled very gently with much care.

Hope no one suffers Monday Blues today....

Me Te Aroha...With Love,
Anie ;)