Melt in the mouth~Featherlight Cheesecake

The above photo are my 2nd attempt baking this featherlight cheesecake.

My 1st attempt failed because the bottom of the cheesecake was a bit wet and soggy. I got very disappointed due to my high expectation since its aroma filled the whole room while baking.

Luckily, after overnight refrigerated, it's not as soggy as lastnight, but still contains some liquids. It tastes like ice-cream and my children love it so much. We manage to finish all the whole plate in a day, and they are asking for more!!!

After a day thought, i intend to try it again as i would very much like to share this recipe with bloggers.

I have learnt that:

a) It's underbaked. As the recipe requires lots of liquids, it needs more time to bake. This time, i reduce the milk to 200ml and baked 1hr20mins.

b) It cracks at top and uncooked at the bottom, so i put the cheesecake at the middle-lower rack.

c) As this cheesecake is really soft and featherlight, need to handle with care.

This cheesecake is moist, tastes delicious after being refrigerated. It just tastes like ice-cream, and melt in the mouth.

Recipe link from Wendy

Originated from Alex Goh"Fantastic Cheesecake" cookbook

Ingredients:

250ml milk (I use 200ml at the 2nd attempt)

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 (I use 75gm)
Pinch of salt½ Tbsp

cocoa powder1 Tbsp (I use 2 tbsp)

boiling water

Methods:

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. (I baked 80mins)

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.