Light Coffee Cheese Cake


Light Coffee Cheese cake

Recipe adapted from Happy Home Baking
(makes one 8″ cake)

125g cream cheese, cut into cubes
60g unsalted butter, cut into cubes
5 egg yolks (55g eggs)
125g milk
1 teaspoon vanilla extract
1/4 tsp salt
75g cake flour
30g corn flour
1 tablespoon coffee powder

5 egg whites
130g caster sugar
1/2 tsp cream of tartar


1. Line the base and sides of a 8″x3″ round cake pan with parchment paper.
2. Sieve together cake flour and corn flour and set aside.
3. Melt cream cheese, salt and butter in a double boiler, stirring until mixture is lump free. Remove from heat and add the milk to temper.
4. Add the egg yolks and whisk to combine.
5. Add vanilla extract and whisk again.
6. Finally add the sifted flours, whisk the batter gently until fully incorporated. Set aside.
7. In a clean, dry mixing bowl, beat egg whites until frothy and foamy, add cream of tartar and continue to beat until foamy before gradually add sugar and beat to soft peaks.
8. Add the beaten egg whites to the cream cheese mixture in 3 separate additions until the batter is even and no streaks of white is visible.
9. Remove about 1/4 of batter and fold in the coffee powder.
10. Pour balf the original batter into the prepared cake pan. I pour it from a height slowly to help remove big air bubbles. Next add half of the coffee batter and lightly run a chopstick or skewer around the batter to prevent it from sinking. Then gently add the remaining original batter and finally the coffee batter on the top. Use a skewer to draw swirls. Shake the pan lightly from side to side to level up the top.
11. Place cake pan in a baking tray filled with hot water and bake on lowest rack at 150C for 60-70 minutes. Remove the water pan, reduce the temperature to 100C and continue to bake for another 10 minutes.
11. Unmould the cake immediately and peel off the parchment paper on the side of the cake. Then invert the cake and peel of the base liner and reinvert back on to a rack to cool completely. Leave the cake to chill in the fridge for about 2 to 3 hours, best overnight, before serving.




  1. thesmilingpilgrim said

    This looks really good!

    Liked by 1 person

  2. Jamie said

    Thanks for this lovely cake recipe!

    Liked by 1 person

  3. Marge said

    hi, can I frost this cake? TIA

    Liked by 1 person

    • jeannietay said

      I have not tried frosting this cake as I usually eat it plain. I guess a like topping frosting should work.


  4. Nevi said

    Can we replace the cake flour and corn flour with almoond flour? What would the measurement be?TIA


    • jeannietay said

      I have not done it before but I guess you can add in some almond flour without replacing any of the flours in the ingredients.


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