This was for the nephew’s birthday. He wanted an oreo cheesecake, so I was deliberating over the dense cheesecake and the light souffle cheesecake. In the end, I chose the light souffle cheesecake because there was many family birthdays in March and hence a lighter cake will be healthier for the family. I adapted the recipe from the light Japanese Cheesecake I baked earlier. It turned out rather yummy. Here’s the recipe.
(Makes two 7 inch Cakes)
- 140g fine granulated sugar
- 105g oreo cookies without filling (processed to fine crumbs)
- 60g cake flour
- 20g corn flour
- ¼ tsp salt
- ¼ tsp cream of tartar
- 250g cream cheese
- 100ml fresh milk
- 50g butter
- 6 egg yolks
- 6 egg whites
- Preheat the oven (no forced fan) at 180 degrees.
- Line the bottom of the cake pans and grease the sides.
- Sift cake flour, corn flour and salt together.
- Heat cream cheese, milk and butter in a mixing bowl, placed over a pot of simmering water until the cream cheese mixture is well mixed and there are no lumps.
- Whisk in the yolks one at a time. Mix well.
- Add sifted flour and fold in gently. Add the oreo crumbs and fold in evenly.
- Whisk the egg white at medium speed till foamy, add the cream of tar tar and whisk till soft peak.
- Add sugar one spoonful at a time and whisk till soft peak. Do not over whisk.
- Add one third of the meringue to the cream cheese batter and mix well. You do not need to be too gentle at this point.
- Fold in the rest of the meringue gently.
- Pour batter into prepared pans and place a tray of boiling water under the baking pans before placing in the preheated oven.
- Bake at 180 degrees for 10 min, lower the temperature to 150 degrees and continue baking for about 1 hour and 10 minutes until fully baked.
- Once baked, remove from oven and leave to cool in cake tin for about 10 minutes before loosing the cake from the sides and remove to cool completely. Chill in fridge for a few hours before cutting and consuming.
It was well received and quite soft and light.