I'm always a big fan of the spongy light cheesecake. When I was still an undergrad, I would finish one in a Sunday afternoon after a long week's heavy work of study and research. Although it is almost everywhere in Asia, it is very difficult to find in US. I finally found a recipe that is easy to follow. If you can read Chinese, please go to the original recipe here: http://blog.sina.cn/dpool/blog/s/blog_553549120100iggq.html
My 1 year old loves it, too. I gave him a piece sometimes for the afternoon snack. You may put even less sugar to make it healthier for the tiny ones.
Ingredient:
Egg yolk batter:
Cream cheese 100g
Egg yolks 4
Milk 100g
Lemon juice 1 tsp
Cake flour 60g
Corn starch 30g
Unsalted butter 50g
Egg white batter:
Egg white 4
Granulated sugar 60g
1. Soften 100g cream cheese in water bath.
2. Seperate the egg yolks and egg whites. Leave the yolks in a cup for later use. Put egg white in fridge to cool down a little bit.
3. Grease your bakeware. I usually use an 8" round cake pan or sometimes a 9"*5" square one.
4. Beat the half melted cream cheese using a hand mixer till no granules left.
5. Put 50g unsalted butter in a cup in the water bath to melt.
6. Add egg yolks one at a time and mix well.
7. Mix in 100g milk and 1 tsp lemon juice. Mix well. I sometimes use whole milk, sometimes use 2% fat reduced milk 50g with 50g heavy cream... They both worked fine.
8. Sift in 60g cake flour and 30g corn starch. Mix well.
9. Cool down the melted butter a little bit and then mix into the egg batter.
10. To make egg white batter, take the bowl of egg white out and add 1/2 tsp lemon juice.
11. Beat the mixture till big bubbles form.
12. Add 1/3 of the sugar. Keep beating till foams form.
13. Add another 1/3 sugar and Beat the egg white till soft peaks form.
14. Add all the left over sugar and beat the egg white till firm peaks form. Try not to over beat it because it will be hard to mix up with the egg yolk batter later. The peaks should drop a little bit when you pull the mixer out.
15. Take 1/3 of the egg white batter and mix it up with the egg yolk batter. Do not use the mixer. Use a spatula instead. Every time scoop up the egg yolk batter from the bottom and push it to the center top. Do not make circles.
16. Transfer all the mixed batter into the 2/3 egg white batter. Mix well with the spatula. If you over stir the batter, the tiny bubbles made by egg white will break. You will get very soft batter and the make would not be successful. So be careful and not to over-stir.
17. Heat up the oven to 455 F.
18. Pour the batter into the greased baking pan and then put it into water bath. Bake for 5 minutes.
19. Change the temperature to 300 F and bake for another 60 minutes. Add cold water half way to prevent the surface from cracking.
20. When the baking is over, Cool the cheesecake down in fridge overnight before serving.
I made one for my LO's 1 year birthday. I ate most of the part of course. :)
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