Embark on a delightful baking journey with our Soft & Light Cheese Cake recipe, a dessert that promises to elevate your culinary experience. This cheese cake, known for its remarkably soft texture and indulgent creaminess, is the epitome of a classic dessert with a twist. Whether you’re celebrating a special occasion or just treating yourself to a luxurious dessert, this recipe offers the perfect blend of simplicity and sophistication.
The allure of this cheese cake lies in its feather-light consistency, achieved through a careful combination of high-quality cream cheese and precise baking techniques. Each mouthful melts in your mouth, leaving a rich yet subtle flavor that is both comforting and exquisite. This recipe is not just about creating a dessert; it’s about crafting an experience that will linger in your taste buds and memories.
Our Soft & Light Cheese Cake is designed for both novice and seasoned bakers. With its straightforward steps and common ingredients, this recipe demystifies the art of cheesecake making, allowing you to create a masterpiece with ease. As you follow along, you’ll discover the joy of baking and the satisfaction of seeing your creation come to life. Let’s begin this delightful journey towards making a cheese cake that is as beautiful to behold as it is to savor.
Soft And Light Cheese Cake Recipe
Discover the exquisite taste of our Soft & Light Cheese Cake recipe, a heavenly dessert with a silky texture and rich flavor, perfect for any occasion
4
servings30
minutes1
hour300
kcal0
minutesKeep the screen of your device on
Ingredients
180 g softened cream cheese
30 g unsalted butter melted
100 g milk hot
3 eggs (about 55g each)
12 g cake flour
20 g cornstarch
60 g granulated sugar
5 g lemon juice
5 g vanilla extract
Directions
- Soften the cream cheese and melt the butter. Add in the milk and mix until smooth. Add in cake flour and cornstarch and mix well. Separate the eggs. Add the egg yolks into the cream mixture and mix well.
- Add lemon juice, vanilla extract and sugar into the egg white. Use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter into the whipped egg white and gently fold it in until just combined.
- Preheat the oven to 302℉(150℃). Line a 6-inch round cake tin with parchment paper.
- Pour all the batter into the round cake tin, and give it a tap or two or use a toothpick go through the batter to break the air pockets. Send into the oven and water-bath bake for 30 minutes, then turn into 230℉(110℃) and bake for 60 minutes.
Notes
- By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
- Water bath baking. Pour water (about 1 cm in depth) into the baking tray. Preheat the oven with the baking tray and water in it. Place a cooling rack/wire rack (big enough to stay steady above) over the baking tray, and then place the round cake tin on the cooking rack. In this way, the cake pan will not touch the water and the bottom of the cake will not get wet.
