There’re mainly two categories of cheesecakes in Taiwan.
- Cheesecake – Typical one in the States. It is rich, and has a dense, smooth and creamy consistency. It usually comes with crust in bottom layer (Mario’s only love), and the cheese content is up to more than 60% of cheesecakes.
- Light Cheesecake – More popular in Asian countries. It tastes lighter and is also light and spongy in texture. The cheese content here is around 20% to 40% of cheesecakes.
And, no doubt, I love light cheesecakes more! The light texture makes me less guilty for every slice 🙂
Before, I usually made my Asian-style cheesecake by cream cheese. It goes pretty well, but it’s inconvenient for me, since I don’t use cream cheese for other desserts, meals, etc. So, it’s hard for me to make a light cheesecake whenever I want, until I tried the cheese slices! And, it worked perfectly! This is definitely a great news for me, cause there’s always cheese slices inside my refrigerator! So, from now on, I could make an Asian-Style Cheesecake whenever I want. Hooray, how wonderful it is~!!!
Here’s the recipe!
Light Cheesecake (8″ Springform Pan)
PART B. Cheese Batter:
Cheese Slices: 8 Slices
Cane Sugar: 1 1/2 T
PART C. Egg White:
Egg White: 4 ea.
Lemon Juice: 1 t
Cane Sugar: 5 T
- Separate eggs, you may need 6 yolks and 4 egg whites here.
- Grease the interior by either cooking spray, flour or parchment paper (cut to fit the side and bottom part).
- Wrap the exterior of an 8″ springform pan with at least 2 layers of aluminum foil to avoid leakage, set aside.
- Prepare another oven-proof pan which could fit the 8″ round pan for water bath. You will use this as a water bath when cooking your cheesecake.
- Set the oven-proof pan with water (around 1cm height) to the oven and preheat the oven to 350 degrees F (180 degrees C).
1. PART A. Measure cake flour and corn starch into a sifter. Sift into bowl, mix well and then add milk, lemon juice and yolks in the order that is given. Set aside. Don’t beat.
2. PART B. Tear the cheese slices into small pieces. Cook by middle power together with sugar and milk.
3. PART C. Place the egg whites in a stainless steel bowl, mix with beaters on low speed to create some bubbles. Add lemon juice and gradually switch the beater to high speed. After around 30 seconds, add sugar (once for half amount) to the whipped egg whites until and continue to beat for 1 additional minute, and then add the remaining cane sugar. Keep beating until egg whites show soft peaks for a grand total of 8~10 minutes of whipping. Set aside.
4. Mix PART A into PART B1.
5. Pour 1/3 of PART C into PART A+B (step 4), mix thoroughly and then pour this mixture back to the rest egg whites.
6. Put this dough to the prepared 8″ springform pan, strike the pan to the table to avoid some bubbles.
7. Put the springform pan into another oven-proof pan in the oven. (Make sure water is enough for whole process.)
8. Bake 15 minutes in 350 degrees F oven. Until the surface shows brown color, tune the temperature to 250 degree F and baking for additional 40 minutes.
9. Remove the springform and parchment paper, sit forward and let it cool on a wire rack.
10. After cool down, topping with honey water and keep it in refrigerator.
1. The whole process shouldn’t take too long. Try to keep cheese batter warm while mixed. Or you’ll find cheese precipitated on the bottom.
Ta-Dang! After one day in refrigerator, your cheese cake is ready to serve!
For more detailed recipe, hop on over to Carol 自在生活!
–> Need more recipes? Check ♡ Recipe ♡