A light cheesecake using trim coconut milk to replace the dairy milk and butter in the usual cheesecake recipe. This not-so-sweet and lighter version of cheesecake alleviated the calorie-burden of this yummy dessert to a small extend.
Why a small extent? The great portion of the cream cheese is still the major calorie contributor. If you like the taste of the coconut, give this cake a try ^^
Yield: one 14 cm round cake
Ingredient A:
125g cream cheese 奶油乳酪
110g trim coconut milk 低脂椰浆
15g fine sugar 细砂糖
1 blade pandan leaf (optional) 香兰叶(可免)
Ingredient B:
3 cold egg yolks 冷蛋黄
Ingredient C:
36g top/cake flour 低筋面粉
6g corn flour 玉米粉
Ingredient D:
3 cold egg whites 冷蛋白
1/4 tsp lemon juice 柠檬汁
40g fine sugar 细砂糖
Directions:
1. Spray a 15cm diameter by 7 cm height aluminum pan with non-stick cooking spray or butter. Line the bottom with parchment paper.
Preheat the oven to 200 degree Celsius.
As the cake rises at least 5 cm during the baking process, it's best to get a tall wall baking pan.
将一个直径15cm，高7cm 铝制烤模内壁喷上防粘喷剂或奶油，底部铺防粘纸。
由于蛋糕在烘焙时会上升至少5cm、所以烤模以较深为佳。
预热烤箱至200度C.
将材料C混均，待用。
3. Place (A) in a heat resistant mixing bowl and place over a bain-marie or hot water bath. Stir the mixture over low heat until smooth and thick. Remove the pandan leaf before leaving the hot water bath.
将材料（A）放进耐热的钢碗中，架在一锅煮有热水的锅上，搅拌材料直到乳酪融化变浓稠后，将香兰叶取出。
4. Remove the mixing bowl from Bain-Marie. Add ingredient (C) from (2) and mix till combine.
将钢碗移离热水后，再加入材料（C）的粉料 混合均匀。
5. Add Ingredient (B) egg yolks, one at a time, and stir until well combined. Cover the batter and put aside.
再将材料（B）的蛋黄个别加入混合。盖上盖子暂搁一旁。
6. In a clean and grease-free mixing bowl, whip the egg whites in (D) until frothy at medium high speed using an electric mixer. This will take about 10 seconds. depending on your mixer power.
在一个干净无油的钢盆，将蛋白以中速打到发泡，大约10秒钟。
Add in the remaining (D) ingredients (lemon juice followed by sugar) to the meringue gradually. When all the ingredients are well combined, resume to whip at high speed until soft peaks formed. This will take about 2 minutes.
Reduce the mixer speed towards the end of the whipping process to achieve a finer texture.
把材料（D）的柠檬汁先加入，再慢慢加入细糖至蛋白中，以低速混合。再转中高速打到湿性发泡，打大约2分钟。
7. Scoop about 1/3 of the meringue to mix with the cheese batter in (5).
将1/3的蛋白霜加到（5）乳酪混合物中，混均
8. Pour the cheese mixture from (7) back to the balance meringue. Fold to combine into a smooth batter.
将 （7）的混合物倒回剩余的蛋白霜中，以切拌方式混合，避免让蛋白消泡。
9. Pour the batter into the cake pan. Give the cake pan a few bangs on the work top to level the top as well as to get rid of trapped air.
将蛋糕糊倒进蛋糕模，轻震数下以整平蛋糕和去除汽泡。
10. Pour hot water to a height of about 1 cm, into a bigger bake ware to serve as water bath.
将热水倒入一个较大的蛋糕模，水深1cm。
11. Place the cake pan into the shallow water bath and bake in the oven lower rack. Reduce the temperature from 200 degree Celsius to 180 degree Celsius, and bake for 15 minutes, or until the top of the cake becomes slightly tanned in colour.
将蛋糕糊和模放入（8）的热水中，一同送进从预热200度C调低至180度C的烤箱的下层，烤15分钟，直至蛋糕表面微上色为止。
Reduce temperature to 160 degree Celsius and bake for 10 minutes.
温度再调低至160度C再烤10分钟。
将烤箱温度关闭，让余温将蛋糕烤熟20分钟。
12. At the end of the 20-minute baking, leave the oven door ajar to cool down the cake gradually for 10 minutes.
烘烤完毕，把蛋糕留在烤箱中，半打开烤箱门，让蛋糕逐渐降温10分钟。
13. Remove the cake from the oven and dislodge it while it is still warm. This will prevent accumulation of moisture at the base of the cake. Let the cake cools completely on a wire rack. Cut and serve after 4 hours of refrigeration :)
当蛋糕还是温热时，将蛋糕脱模和移离烤箱，继续降温。冷藏后切片较佳:)
This cake is best serve after refrgeration :)
Great appreciation to the following references which made my cake possible ^^
Recipe adapted from
Baking temperature adapted from
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