Wednesday, March 2, 2011

Taiwanese Chesecake

Do you know Japanese Cheesecake?

Well, Taiwanese is the other one. Some say it has similarity with the Japanese one, because of the cottony texture, but minus the lemon. These two cakes are definitely different with regular cheesecake like New York Cheesecake and friends, because these cheesecakes is actually like... cake.

I suppose this kind of cake is not so common in the western area, because I try searching in some popular food blog but most of them, I found only another NY cheesecake, strawberry cheesecake, etc. Maybe because of the lightness, or maybe the less density of these cake they prefer to make the classic cheesecake. Well, whatever the reason is, everybody who loves baking should try making this, and can decide afterward.

What make this cheesecake not as dense as classic cheesecake is because the little use of a cream cheese. The fluffiness comes from the whipped egg whites that folds into the cream cheese batter.

Taiwanese Cheesecake
(Source: Buku 50 Resep Cheese Cake, Sedap)

  • 125 gr cream cheese
  • 90 gr evaporated milk
  • 65 gr unsalted butter
  • 35 gr all purpose flour
  • 30 gr cornstarch
  • 120 gr egg yolk
  • 150 gr egg white
  • 1/2 sd salt
  • 1/2 sdt cream of tartar
  • 90 gr castor sugar
  • 1 sdm parmigiano cheese for topping


  1. Preheat oven to 160 degrees C. Line a 22x22x4 cm pan with a parchment paper.
  2. Warm cream cheese and milk over simmering water, stir occasionally until melted. Add butter. Stir again until well blended. Don't let the water boil. Set aside.
  3. Sift in flour and cornstarch, and stir until well blended. Add egg yolk that's already lightly beaten. Mix well together. Set aside.
  4. In a separate bowl, using clean beater, beat egg whites with salt and cream of tartar until they can hold soft peak. Add sugar gradually and continue beating until hard peak formed.
  5. Fold in a some of the egg whites into cream cheese gently. And then pour all of the cream cheese batter into the egg whites and fold in until well blended. Pour into prepared cake pan. Sprinkle the parmigiano cheese on top. Place the pan on a bigger pan.
  6. Place the baking sheet with the cheesecake into the oven, and pour 2-3 tbsp water. You can add more if you want to make the cake moister. Bake the cake in a 160 degrees C for 45 minutes or until it's done.
  7. Turn off the oven. Let the cake inside the oven for about 1 hour, and let it cool before removing from the pan.
  8. Run a knife around the outer edge of the cake pan (if needed), and invert onto a plate to remove the cake. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again.
The lightness, the fluffiness... hey, how many times have I mention the word "fluffy"? Well, it's that good *nom nom nom*

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