Precovid, I used to go KL and buy these cheesecake from Lot 10. I would bring them back to singapore for my family to enjoy. The popularity of this cake seem to have exploded during covid and dwindled together with the virus - still lurking somewhere but lost its full blown popularity I googled a few recipes and decided to take a little from everywhere and created my very own recipe.
I used an 8" Pyrex for this because I count find my cake tin. The result was a light creamy gooey center. Just the way I like it ( so as my entire family ). I do not like cakes that are overly sweet and so I reduced the amount of sugar ( in my case erythritol ). I also used French cream and French cream cheese in my recipe.
Ingredients
500g Cream Cheese
3 Large eggs
120g Erythritol
120ml Heavy Cream
1tsp Vanilla
1 tsp Lemon Juice
Method
Preheat your Oven to 200 degrees C.
Line 8" cake pan with baking paper.
Separate Yolks from white.
Using an electric mixer on high speed, whisk the egg whites still light and foamy in and batches added the erythritol bit by bit into the frothy Mixture.
In another mixing bowl, whisk together egg yolks, cream cheese, vanilla, lemon juice and heavy cream until smooth.
In batches slowly add egg white mixture in tho the mixture and mix until smooth.
Pour Mixture into a lined 8" cake pan and put into oven for 20minutes.
You will see the top of the cake burn but the cake will still be jiggly.
When fully cooled, remove and enjoy.
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