Monday, February 23, 2009


This cheesecake is so soft and light like cotton. I have this recipe from Diana's Dessert.

Remember to cover the pan with aluminum foil wrap to prevent water to goes in the cheesecake.

That's how I do water bath for baking the cheesecake.

Yummy, yummy....I really love this cheesecake!!!


140 g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50 g butter
250 g cream cheese
100 ml fresh milk
1 tbsp lemon juice
60 g cake flour
20 g cornflour/cornstarch
1/4 tsp salt
1 1/2 tsp baking powder


1. Melt cream cheese, butter and milk over a double-boiler. Cool the mixture.

2. In a mixing bowl cream the egg yolks, lemon juice, salt, cornflour, the cheese mixture from Step 1 and cake flour with a mixer. Then set aside.

3. In another mixing bowl, whisk the egg whites and cream of tartar in high speed until foamy. Then add in the sugar and whisk again in high speed until soft peaks form.

4. Fold in the egg whites mixture into the cheese mixture gradually. Remember to fold in and not stir.

5. Pour the mixture into greased 9" spring-form pan and wrapped around the pan with foil aluminum wraps to prevent water to goes in the cake. Bake the cheesecake with hot water bath at 350F for 60 minutes.

6. Once it's done, use a knife and go around the cake edges. Then unlock the spring-form pan and let it cool completely before cutting.

7. Served.


Beachlover said...

your souffle cheesecake really look soft and moist!! I'm going to try your recipe! Thanks for sharing:)

Anonymous said...

Hi Sally
did you put the baking paper on the side of the cake tin as well?
and did you use cold water or hot water for the water bath?
thank you for your help..

Sally said...

Hi...sorry for the long reply coz I was away for vacation. Anyway...regrading your questions; I did not put any baking paper on the cake pan and I used hot boiling water for the water bath. Thanks so much for visiting my blog and hope u love my recipes as well :)

Anonymous said...

Hi Sally may I know did you use the 11/2 teaspoons baking powder? Thanks.

Sally said...

Hi....I only used one and a half (1 1/2) tsp of baking powder =)

Anonymous said...

Hi Sally! I made this cheesecake today but unfortunately it did not turn out as nice as I had hoped for... The top of my cake did not achieve a nice and even brown colour like yours. Instead, mine was a light brown colour and it was actually yellow at the sides. Also, my cake sank by quite a bit after I took it out of the oven, very disappointing... Sigh... I removed the cake from the oven immediately once it's done.. Is this the wrong thing to do? I too, used the same recipe as the one posted on diana desserts, but i noticed that the recipe did not call for baking powder, whereas yours does... Would appreciate if you can help! Thanks a lot... You have a lovely cake..

Sally said...

Hi...sorry to hear about your cake. The cake does not rise might be the reason below;
1. Did you preheat the oven before baking???
2. Did you fold the egg white mixture into the cake batter??? Fold in NOT STIR!!! and also DO NOT over mixing!!!

joy said...

Hi sally! I want to try the cheesecake recipe. I just want to clarify, Diana's recipe called for 325F temp and yours is 350F. The original recipe also did not call for baking powder. Did you find both adjustments to the original recipe better?

Sally said...

Hi Joy....thanks for stopping by. Anyway...I'm staying in US and usually the temperature for baking cheesecake is at 350F and US cake flour does not have baking powder added and that's why I added some baking powder to make it rise better without it, the cake won't rise....and I try it before without the baking powder.

joy said...

Thanks sally!

Anonymous said...

hi....i really want to try this cheesecake but i dont want it to be 'naked'. can this be iced? or served with jam or something? let me know...

Sally said...

Hi...this cake is nice if you iced them with whipped cream n decorated with some fresh berries...enjoy :)

Sally said...

thx for hoping n I hv left my comment below

Marie Bennett said...

Hi Sally, The recipe calls for 140 g fine granulated sugar. I don't mean to sound dumb but I am new to cooking and would like to know what the g stands for.

Sally said...

Hi Marie....the 'g' actually stands for grams and thanks for visiting :)

Anonymous said...

Hi, but can tell me when does you put in step 2? Cos i realized there's no instruction when to put in step 2...

Sally How said...

Hi...I know what you mean....after the step one, mix the step 2 and step 1 together until well blend....sorry for the misunderstanding and thanks for letting me know my mistake ;)

Anonymous said...