This almost melt-in-the-mouth cranberry cheesecake is light, soft and with tangy flavour of dried cranberries on top. It is an easy recipe to follow with white chocolate like the Soufflé Japanese Cheesecake that I baked four years ago. I’ve tweaked the recipe a little by adding some flours (cake flour and corn flour) into it. No sugar is required and you can also double the recipe for an eight inch round cake. Definitely perfect to serve for any occasions and as a festive holiday treat.
- 125 g cream cheese room temperature
- 120 g white choocolate Meji brand
- 3 egg yolks used large eggs, about 70g each
- 1/2 tbsp cake flour or plain flour
- 1/2 tbsp corn flour (starch)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 lemon zest
- 3 egg whites
- 2 tbsp dried cranberries cut into smaller pieces
- Preheat oven to 170 degrees C. Line a 7 inch cake pan at the bottom and grease the sides with butter, set aside.
- Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Stir chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk
- Remove the bowl from double boiler. Add egg yolks, mix well followed by vanilla extract, lemon juice and zest, mix well again with a hand whisk. Sift in cake flour and corn flour, stir well to smooth.
- Whisk egg whites with 1/2 tsp lemon juice with an electric mixer until firm peaks form. If it’s thick enough, you can turn the bowl upside down without it sliding out. Add ⅓ meringue into the cream cheese batter and fold well with a rubber spatula. Then add the rest of the meringue and fold well again.
- Pour cheese mixture into pan. Dust dried cranberry pieces with some flour and scatter on top of cheese batter.
- Steam bake the cake at 170 degrees for 15 minutes. Then lower the temperature to 160 degrees C for 15 minutes and 130 degree for another 10 minutes.
- Run knife around rim of pan so that the cake will not get a waist line. Leave cake to cool completely before removing from the cake pan. Chill the cake before consuming （about 2-3 hours) and dust with powdered sugar (or snow powder) if you like.
- 125克 奶油奶酪 （温室中待软化）
- 120克 白巧克力
- 3个 蛋黄 （用大鸡蛋， 约70克一个）
- 1/2汤匙 底筋/中筋面粉
- 1/2汤匙 玉米粉
- 1茶匙 香草香精
- 1汤匙 柠檬汁
- 1粒 柠檬皮屑
- 3个 蛋白
- 1/2茶匙 柠檬汁
- 2汤匙 蔓越莓干，切小