The cheese cake I introduced earlier was a super heavy and rich cheesecake, which used 1 kilo of cream cheese for a 9″ cake.

This version of cheesecake is a lot ‘lighter’. Though the cookbook labeled this cake as ‘Rich Cheesecake’, compared to what I made last month, I think this is very light. LOL!

This cake only uses 250g cream cheese for 7″ cake – a quarter of the previous one, and a lot cheaper.

My son’s reaction was: “WOW! Mama! I want to eat more, because this one is SUPER NICE!”

My boy really knows how to make me happy. LOL!

Well, actually my cake is still not perfect yet. Somehow I just cannot get the browning effect on top of the cake as per the book:

I baked even longer than instructed. But then I also realized that my oven tend to take longer to bake, than my old one. The previous cheesecake should take only 2 hours to bake, but it took me almost 3 hours coz the center still very wet after 2 hours!

Here is the recipe for this lighter version of cheesecake: “Vanilla Cheesecake”

Ingredients
(A)
150ml fresh milk (I used soy milk)
1 tsp vanilla essence
250g cream cheese
3 egg yolks

(B)
3 egg whites
80g caster sugar (I reduced to 70g and still too sweet for me)

Method
1. Preheat oven to 200C. Line a 7″ round cake tin with grease proof paper.
2. Cream the cream cheese and egg yolks together till mooth. Add in milk and vanilla essence.
3. In another clean mixing bowl, whisk egg whites and sugar at high speed till peaked.
4. Mix (3) into (2) in 3 batches – do not over mix.
5. Pour mixture into lined cake tin and level the surface.
6. Steam-bake in preheated oven at 200C for 15 min or until surface is slightly brown (I couldn’t get this effect even baked for 35 min! so gave up and moved to next step).
7. Reduce heat to 150C and bake for another 50 min or until cooked. Turn off oven, let cake cool in oven with door ajar for 1 hour.
8. Chill for 4 hours before removing from cake tin and serve.

Related posts:

1. Chocolate-milk Light Cheesecake