Chinese Cheesecake
Experience the delicate, cloud-like texture of Chinese Cheesecake, a unique twist on the classic dessert that combines the creaminess of traditional cheesecake with the airy lightness of a soufflé. This recipe uses simple ingredients like cream cheese, whole milk, and a blend of cake flour and cornstarch to achieve its signature pillowy softness. The secret lies in the expert folding of whipped egg whites into the creamy batter, creating a luscious yet feather-light consistency. Baked in a soothing water bath, this cheesecake boasts a golden, slightly jiggly top while remaining stunningly smooth and moist. Perfectly balanced with a hint of vanilla and a touch of lemon juice, this dessert is ideal for any occasion. Serve it chilled with a dusting of powdered sugar for an elegant finish that will melt in your mouth.
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Recipe Information
Ingredients
- 250 g Cream cheese
- 100 ml Whole milk
- 50 g Unsalted butter
- 70 g Cake flour
- 20 g Cornstarch
- 6 large Egg yolks
- 6 large Egg whites
- 130 g Granulated sugar
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- 1 pinch Salt
- 1 tbsp Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 150°C (300°F). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside of the pan in aluminum foil to prevent water from seeping in.
Place the cream cheese, milk, and unsalted butter in a heatproof bowl. Set the bowl over a double boiler and stir until the mixture is smooth and fully combined. Remove the bowl from heat and let it cool slightly.
Sift the cake flour and cornstarch together into a medium bowl and set aside.
In another large bowl, beat the egg yolks lightly with a whisk. Gradually add the cooled cream cheese mixture to the egg yolks, whisking until smooth.
Gently fold the sifted cake flour and cornstarch into the wet mixture in batches until no lumps remain. Add the vanilla extract and mix gently.
In a clean, dry bowl, whisk the egg whites with the lemon juice and salt until foamy. Gradually add the granulated sugar in small amounts while whisking, until the egg whites reach medium-peak stage (glossy with soft peaks that slightly curl).
Gently fold the meringue (whipped egg whites) into the cheesecake batter in three additions. Use a spatula to fold carefully, ensuring you do not deflate the mixture.
Pour the batter into the prepared springform pan and tap the pan lightly on the counter to remove any air bubbles.
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake in the preheated oven for 80-90 minutes. The top should be golden, and the cake should be set with a slight jiggle in the center when shaken gently.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 15-20 minutes to cool gradually. This helps prevent cracking.
Remove the springform pan from the water bath and let the cake cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.
Run a knife around the edges and release the cheesecake from the springform pan. Dust the top with powdered sugar if desired. Slice and serve!
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1483 mg | 494% | |
| Sodium | 1351 mg | 59% | |
| Total Carbohydrate | 237.6 g | 86% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 155.0 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 544 mg | 42% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1029 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
