Being a cheesecake and tofu fan, how could I possibly pass this?
This was baked on Saturday afternoon. This is indeed a very healthy and light cheesecake. Cheesecake lovers you need not worry about the calories - trust me. I baked a second one today.
This cake is so soft I was a little worried that I may not invert the cake well.
250g cream cheese
5 egg yolks
120ml unsweetened soya milk
3 tbsp lemon juice
70g plain flour (sieved)
5 egg whites
130g castor sugar
Preheat oven to 170C. Line a 9" cake tin and wrap with heavy duty aluinium foil to prevent water from seeping into the cheesecake during baking.
In a food processor, blend all (A) ingredients until smooth. Pour mixture into a large bowl.
In a separate mixing bowl, beat egg whites and castor sugar until semi-firm peaks form to make a soft meringue.
Use a whisk to mix 1/3 soft meringue with mixture.
Gently fold in the rest with spatula.
Pour mixture into cake tin and steam bake for about 50 minutes and bake at the center rack of the oven.
Move the cheesecake to upper rack of the oven and switch temperature to grill for about 30 seconds to one minute to get a nice golden color on top.