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Falling in Love

>> Tuesday, June 26, 2007

Do you believe in love at first bite?

I do!

I fell in love with this typical cheesecake a long time ago. And it’s perhaps the best cake I have ever baked. It’s not the dense and creamy cheesecake we normally see. This cake is light and feathery, somewhere near the lightness of soufflé. Its richness shines through but not overwhelming…

It’s funny how I waited for a long time to make this cake again. My first time was about a year ago, and it was a real challenge. At the time, I was so new to baking; whipping egg white to the right consistency was frightening. I read and nervously tried this recipe, and all the miseries were gone at my bite! Yet, I have waited until now to make it again. Why? Partly because I want to keep this cake as something truly special, something I would crave for and want to share with loved ones. It’s like a long-waited reward I look for. Does it sound a little childish? But, don’t we all behave like a child when it comes to craving?

I made this cake again with some minor changes. This version is richer with the use of heavy cream. It’s also more fragrant since I add some black sesame powder after seeing the lovely sesame bread from my pal, Angie. The cake turns out lovely, just as I want it to be. I even develop the best way to enjoy the cake – you have to eat it at room temperature to truly appreciate the fluffiness in texture. Stored in the fridge, the cake normally becomes dense. The solution is to gently re-heat each slice in the microwave for 20 secs. After that, just sit back and satisfy the craving with a small cup of coffee. I would be a good girl after this treat, I promise!


Adapted from this blog (I still have trouble locating the link to the actual recipe). Thanks Edith for sharing it with me. *Hug*


250g cream cheese
50g unsalted butter
100ml cream (35% milk fat)

60g cake flour*
20g cornflour*
6 egg yolks
1 tbsp lemon juice
¼ tsp salt

1tbp black sesame powder*

6 egg whites
¼ tsp cream of tartar
140g castor sugar

2-3 tbsp of fresh milk


  1. Melt cream cheese and butter over a double boiler. Whisk to combine. Set aside to cool. Add the cream and whisk to combine.
  2. Meanwhile, line and grease the base and side of a 8-inch spring form cake pan. Preheat oven to 160C (fan-forced)
  3. Sift the cake flour and corn flour to the cheese mixture. Add in egg yolk, lemon juice, sesame powder and salt. Gently whisk to thoroughly combine all the ingredients. At this stage, if your mixture is a bit too stiff, add in 1-2 tbsp of milk. The mixture should be similar to your normal cake mixture.
  4. Whisk egg white with cream of tartar until foamy. Add sugar, tablespoon by tablespoon. Whisk until soft peak forms (don’t whip the egg white too stiff, the cake will be likely to crack).
  5. Add 1/3 of the eggwhite to the cheese mixture to lighten it. Then, gently but thoroughly fold the eggwhite to the cheese mixture. Be careful not to destroy all the air bubbles in the eggwhite.
  6. Gently pour into the prepared pan. Using foil, wrap the outside of the pan. Put the cake pan into a roasting pan. Add boiling water to half-way of the cake pan.
  7. Bake in the oven for 1 hour 10 min or until the cake is set.
  8. Take out, leave in the pan to cool. Serve at room temperature. I serve my cake with some cherries in heavy syrup.


(*) I used cake flour imported from Indonesia, with the protein content of 9%. The Australian plain flour has 10% protein content, which potentially yields a ‘harder’ cake.
(*) White-whing cornflour yields the best result.
(*) Black sesame powder can be found at Asian Shops.

This post is my entry to Sugar Hugh Friday hosted by the Domestic Goddess. The theme for this month is 'Your Most Craved Dessert".


bee 11:19 AM  

what a gorgeous blog, you have here, anh. your pics, esp. are spectacular.

Lydia 1:01 PM  

What an unusual recipe, with the black sesame! I have a cousin who adores cheesecake, and I'm sending this recipe to him.

Oh for the love of food! 1:28 PM  

Hi Anh, Yes, I do believe in love at first bite! your cheesecake is the type I ADORE! I'm not a no-bake - cream cheese cake kinda gal. I'd expect the inclusion of black sesame would make this cheesecake really aromatic. YUMMY!

Ellie 6:24 PM  

Anh, I am going to the supermarket tomorrow to buy cream cheese and I am gonna make this cake! Can you tell me where you buy your cake flour, though?

The Cooking Ninja 6:26 PM  

Gorgeous cake and it certainly is delicious by the look of it. I love cheese cake so do my significant other. :)

Baking Fiend 6:38 PM  

Love this! Gonna bake this this coming weekends!

Nora B. 9:49 PM  

Anh, that cheesecake sounds and look so luscious. It reminds me of the "Japanese" style cheese cake that I miss.

Patricia Scarpin 12:06 AM  

This is really special, Anh!
I'm not much of a cheesecake person but this I would eat and ask for seconds.

Angie 12:34 AM  

Ooohhhhh!! This looks so darn good, love the fluffiness!

Mandy 1:06 AM  

Wow! A fluffy cheesecake. I wish I could have a slice of your gorgeous cheesecake.

lynn,  1:27 AM  

Oooh, delicious! I love the idea of a gentle reheat for the consistency. The swirl of sauce is so lovely!

Cheryl 2:22 AM  

Wow, I have never heard of this. Yet it looks so good, I can see why you fell in love.

Callipygia 7:03 AM  

I can see how you would fall in love, it is easy to love cheesecake and then even more when you add the light fluff and sesame seed.

Wendy 7:47 AM  

Oh Anh! This sounds and looks absolutely delightful!
I've never come across black sesame before but will hunt it down this summer. :)

ilingc 10:19 AM  

Hi Anh,
It's so pretty pink :)
I love black sesame everything so this will be an absolute treat for me!

Anh 11:05 AM  

Bee, thanks for your sweet comment..

Lydia, I love the light aroma of black sesame here. It's unusual but delicious.

Carol, the black sesame makes the cake aromatic, not too much, just a light aroma. But that's all I need.

Ellie, I bought my cake flour from an Indonedian shop called MIX in Clayton Rd, Clayton. The package is all in Indonedian, you have to be careful to buy the right pack. I'll take a photo of the package and show you later. Meanwhile, I have used plain flour in the past for this cake (White Whing is my favourite brand). All you need to do is substitute 100ml of cream with 100ml of milk, it will work!

Cooking Ninja, my other half loves this cheesecake, too. :P

Ida, thanks dear. Just saw your balck sesame bread. Delicious!

Nora, this is my version of the famous Japanese-style cheesecake that drew a lot of Asian bakers crazy in the past. :P

Pat, I am not much of a cheesecake gal either. but I do love this!

Angie, thanks pal for the inspiration... Oh, and I was so jealous that Edith and you could get together! I wish I could meet you guys!

Mandy, thank you.

Lynn, that cherries in heavy syrup is a bonus! I pair them with a lot of things - from cake to pudding.

Cheryl, it's a lovely cake.

Callipygia, thank you. It's light and pure, just like love ;)

Wendy, black sesame seeds are quite easy to find here... But in this cake, I have used black sesame powder - something the Chinese use to make a type of delicious drink.

ilingc, thank you. I love pink theme. :)

Cynthia 11:47 AM  

Anh, I love the atmosphere you create around these pics. It is always peaceful, calm and inviting. I particularly like the pink hues in the first pic.

The cheese cake sounds and looks just at heavenly.

joey 12:52 PM  

This is the type of cheesecake I like! Light, and as it is so aptly named, cottony! :) Wow, must have such an interesting flavor with the black sesame...Mmmm!

sher 7:25 PM  

Ah yes! I can see how wonderful that would be with coffee! I now have a big crush on this cheesecake--and it will soon be true love!!!!! :):)

tigerfish 9:03 AM  

Wooo...even the name is so sophisticated ...BLACK SESAME COTTONY...

Anh 11:54 AM  

Cynthia, I'm glad you like the photos. I tried to create that calm mood, but wasn't sure that it looked good. :D

Sher, I hope you could try it out one day.

Tigerfish, thank you.

Helen 2:05 PM  

That type of Japanese cheesecake is my favorite. I actually won a Donna Hay event with I know what you mean by cravings!!
Great cake!

Cranberry 7:14 PM  

oooohh, yummilicious cheesecake! ahn.. the cake looks really soft!

Cranberry 7:16 PM  

sorry anh, typo error on yr name in my earlier post.. was drooling over your cake as i typed, can't concentrate.. haha..

Sharmi 11:16 PM  

Oh My!! your write up and the picture of that awesome cake makes me crazy. lovely looking cake I wish I lived near your place:( bookmarking this recipe.

Andreea 1:09 AM  

oh isn't love at first ite (cake) just the best? wonderful recipe.

Susan 2:31 AM  

It's easy to see why you'd fall head over heels for this one! It's just beautiful.

Amy 4:13 AM  

Wow what a unique recipe! Cheesecake and cake! I've been looking for some black sesame seed recipes too so this is definitely a keeper for me. Thanks!

Eva 11:17 AM  

How intriguing! You always come up with something I've never seen before like japanese-style cheesecake! Being a cheesecake lover myself, I need to try this one! Just in case I can't get the sesame powder, what other kind of flavouring would you recommend?

PS: Wanted to buy wattle seeds at The Essential Ingredients and it costs a fortune! I need to have a look at the store you went to...

Johanna 8:07 PM  

your photos are so beautiful - I love a dense cheesecake but would love a bite of your light fluffy one - and love the idea of black sesame seed - would never have thought of that for cheesecake!

MeltingWok 9:21 PM  

Oo..I've never had black sesame in a cheesecake. This is so clever !! :))

Mishmash ! 11:00 AM  

Anh I think I missed this post but glad that I just did a random blog check....else I would have missed this gorgeous pic and an elegant cake!!! What a serene and beautiful setting you have created for your 'love'!!! Some sort of peace flows through that pic!!

Btw, in response to ur comment on my last post, dear friend, u can fly over to my place anytime :)

WokandSpoon 3:54 PM  

Hello, like Melting Wok, I've never had black sesame in a cheesecake either. I'll have to try the recipe as I'm now curious to see what it tastes like!

Elle 1:40 PM  

Beautiful cake, beautiful post, too. I can see why you crave this particular cake...light and rich at the same time.
Welcome to the Daring Bakers, too.

Paola 12:37 AM  

What a beautiful cheesecake! Makes me want to grab a fork and dig right in! Gorgeous blog, btw!


IronEaters 8:20 PM  

the cake looks yummy! and the swirl of the sauce on your plate... *i wan* =D

Mike 1:46 PM  

Hi Anh,
This looks like a very interesting recipe & something that I'll have to try out.

Mae 7:33 PM  

Beautiful cake, Anh! I better check how much protein my plain flour has and i better go get some corn flour!

Looks delish. :)

Sharmi 10:33 PM  

hey Anh, how are you? long time no posts. hope all is fine. take care.

Anonymous,  12:04 AM  


I am wondering if you can give me the address of the MIX shop along Clayton Rd as I would like to buy cake flour. As I can't read Indonesian, how can I recognise it?

Thank you.

Dilip 8:35 AM  

love at first bite indeed its true for most...great cake...looks fantastic...thx

valentinA 11:54 PM  

That's ONE INTERESTING & unusual Cheesecake! What a beautiful dessert you've whipped out & the photos leave me breathless!
And I agree with you, I believe in love at first bite too!

Tamami - Coco&Me,  10:10 AM  

Yes, I also believe in love at first bite! Your writing is delicious & I wish you live close so that I can get to try this cake...!

...Marina 9:31 PM  

Any way i can persuade you to send me some cake flour in the mail??
Im from Deer Park too far from Clayton. Also where do you get black sesame powder from??

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