Wednesday, August 18, 2010

Light Soya Milk Cheesecake

I wanted to bake the Feather Light Cheesecake that Jessie of Hearty Bakes posted a couple of days ago but my eyes fell on my newly acquired recipe book The Ultimate Indulgence Cheesecake By Chef Alan Kok and with some modifications i baked this....







Light Soya Milk Cheesecake
(modified from Japanese Light Cheesecake from 
The Ultimate Indulgence Cheesecake By Chef Alan Kok)

Ingredients

A:
400g soya milk (i used Nutrisoy no sugar added soya milk)
250g cream cheese
60g cake flour (sifted)

B:
5 egg yolks
20g orange/lemon juice
zest of 1 orange/lemon

C: 
5 egg whites
100g caster sugar

Method:
  1. Preheat oven to 180 degrees. Line a 8" round cake tin with grease proof paper.
  2. Double-boil soya milk and cream cheese until dissolved, add in cake flour stir and cook until the mixture has thickened. Remove from heat and leave to cool. Add in B and stir well.
  3. Whisk C at high speed until soft peak is formed. Slowly mix in mixture from step 2.
  4. Strain the cheese mixture into the prepared cake tin.
  5. Steam bake the cake in a preheated oven at 180 degrees for 20mins. Reduce the heat to 140 degrees and bake for another 1 hour and 45mins or until cooked.
  6. Leave cake to cool in the oven with door ajar for 1 hour. Chill in the fridge for 4 hours. Remove cake from tin, slice and serve.
After notes: the soya milk taste is not strong will opt for sugarless fresh soya milk next time, overall the cake is soft and moist with the hint of orange and soya milk really yummy.

9 comments:

Jess @ Bakericious said...

Jess, I also baked cheesecake last wk but not light cheesecake, is chicago cheesecake. Your cheesecake looks good and yummy

Jessie Hearty Bakes said...

Another Jess here reporting hehe...
How's the taste of the cheese cake? Looks good. I love the evenly brown top of your cheese cake. Using soya milk sounds like a great idea! Thanks for sharing Jess!

jess @ j3ss kitch3n said...

jess - thanks your chicago must have be fabulous though will try making some dense cheesecake soon

jessie - the taste is yummy but no cheese taste and only just a hint of soya milk taste but overall its great u rmber i told u i got this 1kg cream cheese from phoon huat? piang i got a hard time dissolving the cheese man when baking this cheesecake i think i bought the wrong kind...

wendyywy @ Table for 2..... or more said...

Yeah.. I think fresh soy milk will have a stronger taste.
When I DIY soy milk, I found that those in bottles of packs, look like my 3rd extraction, that diluted!!!
Gosh, and how much are we paying for those diluted soy milk.. sigh...

jess @ j3ss kitch3n said...

wendy lol that's y we call it commercial drinks we pay more for less quality and they earn more

Bakertan said...

Hi Jess,

what a coincidence! I just bought the book today. when i saw you flipped the cheesecake onto a round pan, I was thinking if it might be the same book, haha.

The cream cheese you bought from phoon huat is the correct one. Its Tatura right and cost about 17bucks? The melting over the double boiler does take quite some time. I experienced it before. seems like its takes forever for the mixture to become smooth, but in the it will.

looking at this nicely browned cotton soft cheesecake, I think I am going to use the book to make one soon. Gonna stock up on cream cheese.

cheers =]

jess @ j3ss kitch3n said...

hi bakertan no leh i bought the cream cheese at 10.40 bucks only lol i think i know which one u are toking abt.. this recipe book is quite gd happy baking looking forward to your post...

Juria said...

FABULOUS!!! I lived in Taiwan & ate cheese cakes just like this and WONDERED how they made it. NOW I KNOW!!! Thank u!

jess @ j3ss kitch3n said...

you are welcome Juria, please do try them =D

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