Light Cheese Cake

Ingredients

• 250g of cream cheese, softened (I used PHILADELPHIA)
• 125g of plain yogurt (I used Marigold)
• 100g of butter, softened
• 50g of white sugar
• 50g of fresh or skimmed milk
• 30g of plain flour, sifted
• 80g of corn flour, sifted
• 4 egg yolks
• 4 egg whites, without any stain of yolk
• 100g of sugar
• ⅛ teaspoon of cream of tartar
• 1 tablespoon of chocolate essence or cocoa powder
  

Method:

1) Preheat oven to 150°C for 15 - 20 minutes. Beat soft cream cheese with electrical mixer/ beater till coarsely blended. Remove from mixing bowl, and place in a large cooking pot. Add in plain yogurt, soft butter, sugar (50g) and milk. Boil cream cheese mixture until all ingredients melted, and leave to cool.

2) Add egg yolks to cooled cream cheese mixture and mix well with a hand whisk. Combine and sift plain flour and corn flour, before adding into the cream cheese mixture.

3) Whisk pure egg whites, sugar (100g) and cream of tartar in a clean and oil free mixing bowl, with electrical mixture/ beater at maximum speed, until stiff peak (light and frothy texture). The meringue should adhered to the upturned bowl.

4)Combine cream cheese mixture with meringue and fold (gently mix) well with clean bare hand or spatula, in repeated upward circular motion until batter looks glossy.

5) Grease the sides and line the bottom of baking tin with baking sheet/ non-grease paper. Pour almost all the batter into greased baking tin. Leave just a little batter (about 1/2 bowl) to create marble design.

6) To create chocolate marble design: Add 1 tablespoon of chocolate essence/ cocoa powder into the remaining batter, and combine well. Scoop and top dark batter onto light batter in the baking tin. Place dark batter right at the centre, and scatter it with a stick or chopstick for the marbling.

7) Place baking tin over a laRger deep pan filled with 1cm of hot water to perform steam baking, for about an hour on the lowest rack of oven, or until a metal skewer or toothpick inserted in the centre comes out clean.

I used a convection oven, so I did steam baking with water on the black pan.

8) Remove baking tin from oven, and cool for 10 minutes before removing the cake from the tin.

Ready!

Tippy: I used low-fat cream cheese and yoghurt. Most ingredients can be purchased at carrefour. To allow easy removal of the cake, you should use a baking sheet, I didnt, which is why I messed the appearance. You may also drip in 1 teaspoon of lemon for a lemony taste.