Tuesday, October 6, 2015

Nutella Light Cream Cheese

Who doesn't love a good cheese cake? I do! But if I have a choice, I would always go for a light cheese cake rather then the traditional dense NY style cheesecake. Never seem to be able to finish a slice of those. But for light cheese cake, that would be a totally different story. Light, fluffy texture that won't weigh you down or making you feel guilty have a big slice. ;)

Incorporating the egg separation and meringue method, light cheese cake is much like a chiffon cake with extra creaminess and moisture. With the use of steam baking, it kept the cake moist and creamy as well. Though it can be a little more hassle to set up the steam bath, this technique has proven to yield a much nicer texture for cheesecakes. 

This time I have decided to incorporate the household favourite spread in this cheese cake recipe. Nutella! Hazel-nutty, chocolaty goodness to top off the already delicious cheesecake, I say why not?
I am sure many of us has already eaten or even baked a plain or vanilla cheesecake before. But not many of us has ventured to try out different flavours. Yes indeed this Nutella flavour ain't your usual but after trying it, I personally feel it is a keeper since Nutella is such a well loved flavoured. My kids enjoyed this very much. I am definitely okay to serve this to them because it is steam baked, it kind of takes off the edge about serving them heaty bakes during this exam period. ;)

One note about baking this cake is to allow ample time for the cake to chill in the fridge before serving it. Preferably overnight as it will taste much better and the creamy texture will come through.

Ingredients for Nutella Light Cheese Cake (makes an 8" x 2.5" round cake)
175 g cream cheese, room temperature (preferably Philadelphia brand ) 
75g Nutella
5 egg yolks
60g castor sugar
50g butter
150 g full cream milk
60 g cake flour
20g cornflour
1/4 tsp salt
1 tsp Vanilla extract
5 egg whites
60g castor sugar
  • Preheat the oven to 155C. Prepare a tray with water for steam baking the cake. Grease and line the base of a 8" by 3" round cake pan with parchment.
  • In a sauce pan, add in the Nutella, cream cheese, caster sugar, butter and milk. Heat the saucepan over low medium fire. Stirring it constantly all the ingredients melt and combines well together into a silky smooth mixture.

  • Remove the saucepan away from the fire. Let it cool before use. 
  • Add in the egg yolks and whisk in well to combine.

  • Now sift the cake and cornflour into the cooled egg yolk batter. Whisk well making sure there is no lumps.
  • In the meantime, beat your egg whites in a large mixing bowl. When the egg white is foamy, gradually add in the caster sugar. Continue to beat till the whites reaches stiff peaks.
  • In 3 separate portions, fold in the egg white batter into the egg yolk batter till everything is well combined.

  • Pour the batter into the prepared cake pan. Use a tooth pick to do a quick run through the batter to remove any air pockets trapped inside.

  • Wrap the base of the cake pan with thick aluminium foil to prevent any water leakage if your cake pan is those removable base pan.
  • Bake in the preheated oven for 58-60 minutes or till the cake tester comes out clean.

  • Remove the pan from the oven and let cool on the rack. Once cooled, gently remove the cake from the pan and let cool completely.
  • Then chill in the fridge for at least 4 hours or overnight before slicing or serving it. 
My cake came out a little too toasty on the top. So do take note, if you find your cake browning too fast, remember to cover it with aluminium foil. But do not touch the top of the cake. 

Luckily the cake was baked evenly and it sliced out nicely. :) Wheee! 
The cake was light, moist and perfect sweetness the way I like it. But feel free to reduce the sugar a little more if you are on a low sugar diet. However, less sugar can also affect the texture, so try to keep it to a minimal reduction.

And how to make it even more awesome then it already is? How about some gooey warm Nutella right over the top?

Recipe is versatile enough to substitute the Nutella with creamy PB or sweetened Black Sesame paste or even fruit compote. The sugar level will have to be adjusted as per needed depending of the ingredient you use. 
If you do try this recipe out, let me know how it worked out for you! 

And all the very best to the students that are still sitting for examinations these few days. 加油!Maybe a big slice of this Nutella light cheesecake can be the "fuel" to motivate you on haha!

Do what you love and enjoy every moment of it!


Angie's Recipes said...

I too prefer light cream cheesecake. This looks so light and soft.

florence said...

Hi! Thanks for the recipe! I have a question about the "steam baking". How much water should I have in the tray? How many cm depth? Also, do I put the cake in the middle of the oven, or near the bottom? I recently tried something like this recipe, but the top didn't brown (i used 125 deg C). Then I increased the temperature, but the cake rose too high then collapsed :(

Honey Bee Sweets said...

Hi Florence,

Usually the water level in the tray should be at least 1/3 the height of the baking pan.

I am not sure about your oven temperature so I cannot comment much on that. But I suggest you stick to the suggested temperature. If i browns too quickly, just cover with aluminium foil.

Sheen said...

Hello can I check if I can use this recipe for plain cheesecake? What should I use in place of Nutella? Thks!!