Baking #9: Mocha Light Cheesecake

Baked two cakes in a matter of few hours today. Hahaha … Jennifer said that I am too worked up today with baking when we met over brunch at High Frequency Lifestyle Cafe. Review on the said cafe will be up tomorrow. So, stay tune if you are interested.

My Cream Cheese Chiffon Cake was just out of the oven a while ago and it did not rise as high as compared to my previous Banana Chiffon Cake. I think I over whisked the egg whites with the stand mixer.

I adapted the recipe of Mocha Light Cheesecake from a recipe book which I borrowed from Jia‘s mom few months ago when I just started baking. A colleague of mine copied a few recipes off the book. She baked one of them this morning. But according to her, her baking outcome wasn’t that great. It was as if the recipe was short of something albeit she followed every single steps and the sweetness level was a little bit over for normal consumption.


Mocha Light Cheesecake

Anyways, here’s the recipe for Mocha Light Cheesecake if you are interested.


  • 70g cream cheese
  • 25g full cream milk
  • 20g butter
  • 2 egg yolks
  • 50g cake flour
  • 1 tsp instant coffee powder
  • 1/2 tsp coffee paste
  • 3 egg whites
  • 50g caster sugar
  • 1/2 tsp cream of tartar


  • Melt cream cheese, full cream milk and butter over double boiler. Remove from heat when they have completely melted. Add in egg yolk one at a time and mix well.
  • Add in cake flour, instant coffee powder and coffee paste. Mix them well.
  • Whisk egg whites with cream of tartar until foamy and frothy. Add in caster sugar and whisk till you can see a stiff peak forming.
  • Scoop out 1/3 of the egg whites batter (meringue) into the cream cheese batter and mix well. Pour the lightened cream cheese batter into the remaining meringue and mix well.
  • Pour the batter into a 7″ baking tin and wrap the bottom with 2 pieces of aluminium foil if you are using a loose bottom baking tin like mine.
  • Place the aluminium foil wrapped baking tin in a larger baking tray filled with hot water. This is to prevent the cake from drying out in the process of baking.
  • Bake in preheated oven under 170 degree Celsius for 25 minutes.


Sliced the cake into four portions for my friends and colleagues. Gave the sliced portions to Kaylie, Jennifer, colleague and home consumption. LOL! According to Jennifer, the cake was moist and spongy. The taste of coffee wasn’t too overpowering.

I intended to use the instant coffee powder from Starbucks which Kaylie gave me when she came back from holiday last Christmas. I was afraid that the cake is gonna turn out extremely bitter. Hence, I resorted to using the usual Nescafe instant coffee powder.


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