"A light and fluffy cheesecake made with whipped eggs and very little cream cheese." — scuba diving cat
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1 (3 ounce) package
white sugar, divided
cream of tartar
1 1/2 tablespoons
FIRST TRY -- I mistakenly used Neufchatel instead of cream cheese. It turned out quite interesting...very smooth with a consistency denser than pumpkin pie but not really gelatin-like either. Not horrible but obviously not the way it was suppose to turn out. -- SECOND TRY -- I used fat free cream cheese and added 1/2 teaspoon of lemon juice. It turned out alright - a little dense but I did change the recipe. It was somewhat like a sponge cake but not quite as fluffy. -- THIRD TRY -- Third time's a charm! I used fat-free cream cheese along with fat free skim milk. Although it looked dense, it turned out soft. It was flufflier this time probably because I did a better job of combining the ingredients (making sure the yolks and sugar were light and fluffy, etc.). I didn't have parchment paper so I just used PAM and I had no problem with it sticking. With the fat-free ingredients, each serving has barely any fat and less than 100 calories!
I live in Japan and patisseries make a whole amount of ` Japanese cheesecakes ` which I take pale in great comparison to the regular New York style cheesecakes you find at home. Although the Japanese patisseries make a whole bunch of delectable cakes that look amazing, they never seem to make the cheesecakes ` correctly `. Hence, I would have to give this recipe a low rating bc it is more of like a sponge - egg cake, that always sinks. If anyone wants a light dessert, a good custard will do rather than this mushy - spongey type of cheesecake.
This was my first time baking a cheesecake. I like this recipe because it doesn't use as much cream cheese, which makes this a light cheesecake. I halved the recipe to make a small cheesecake and added a tablespoon of freshly squeezed lemon juice. It turned out wonderfully! Just like the japanese cheesecakes from asian bakeries. Light like a spongecake (as i think it should be), yet still delicious and easy to make.
This was delicious. I made it 3 times and it was gone within a few minutes. I am going to double the recipe next time. It was light, fluffy, and it tastes better than something that costs 1.39 at the store. I would definitely recommend it. ^_^
Problems falling, just like baking any cheesecake, crack the oven and let it cool down.
This was a light spongecake w/out a lot of "cheesyness". We really enjoyed it the day we made it but it dried out overnight in the fridge (even though it was covered) & the leftovers got tossed. I drizzled it w/ caramel sauce & garnished w/ an orchid flower & a sprig of fesh mint. I'll make it again for an asian-themed dessert but next time I will make it in individual ramekins & plan on no leftovers. Thansk for the recipe!
I tried this out today, tripled the recipe & it turned out yummy! Dad loved it. Although the egg smell is pretty strong, it's very light and similar to sponge cake. You can taste the cream cheese but it isn't overpowering. Will definitely try this again but maybe will add some flavouring to lessen the egginess of it (citrus? lemon? orange? vanilla? pandan? lemongrass?).
The first time I tried this, the cake came out great. Second time, I doubled the sugar and it was even better. However, all attempts thereafter failed miserably. The cake always sank even though I did everything the same. Am I missing something? Reading other member reviews, I see that the recipe yielded different results also.
Does anyone know why? Is there a fail-safe version of this recipe?
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 45
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