Unlike the cheesecake I used to eat, this one is light and fluffy. It also took more effort, since you need to whip the cream and beat the egg whites to peak form, and then fold them into the cream cheese batter. I'm not sure if it's because I omitted the flour, my cheesecake is fragile. The texure is like ice cream after freezing and it tastes even better! Because the cake tastes so light that I can have bunch of them once at the time...The recipe is adapted from"グレースのお菓子の時間、紅茶の時間をどうぞ". I love all the cakes I've made from this book so far, light but flavorful, not too sweet and just fit your appetite. The only defect is I just cannot stop eating them............
Too busy during the spring break?
回覆刪除I thought you would enjoy baking something and updating the blog these days :)