This is not a normal cheesecake. It's cotton soft! A texture like no other. A mixture between cheesecake and spongecake. Mmmm..
I first had this last year in Singapore. From Four Leaves bakery, Bugis Junction. I ate it at the airport whilst waiting for my flight home. Mmm.. it was so delicate. So yummy! Hehe. So I gave a shot at making it. And the result? A texture like no other~ HaHA! :D
L-R: Sprinkled with green tea powder, plain, sprinkled with soybean powder, plain. ;) (If you're wondering why the plain ones look different from each other, it's because they came from 2 different cakes. I made 2 mini rectangular and 2 mini circular ones)
250g light cream cheese, softened
6 eggs, separated
60g cake flour (low protein flour)
20g corn flour
1/2 tsp cream of tartar
1 tbsp lemon essence
Preheat oven to 160C.
Melt cream cheese, butter and milk in a double boiler.
Allow to cool.
Whisk egg whites until soft peaks. Gradually add sugar while whisking until stiff peaks.
Sift cake flour, corn flour and cream of tartar in a large bowl. Mix in cream cheese mixture, egg yolks and lemon essence.
Gently fold in egg whites.
Transfer mixture into a greased/lined baking pan. Wrap the sides and bottom of the baking pan/s with aluminium foil. Do not cover the top! (This helps prevent water from seeping through to the pan and cake mixture.)
Place baking pan into a large roasting pan. Fill roasting pan with boiling water about up to half way to the baking pan.
Bake for about 1hr or until cooked. (Will depend on pan sizes. Check with skewer. If it comes out clean, it is cooked)
Leave door ajar for about 45mins. (ie. leave an oven mit in between door and oven to give about 1-2cm gap for heat to slowly disperse. Don't open the door fully!)
Allow to cool completely on wire rack.
Sprinkled with matcha (green tea powder).
Eat happily. :)