I prepared this as one of the desserts on Chinese New Year dinner at home. I admit I have a hard time doing this chocolate cheese cake adapted from Cheese by Alex Goh's Cookbook of Hong Kong. It should be feather light cheesecake, and I didn't follow the ingredients and procedure that's why the come out looks like saggy. I should remove the cake from the pan immediately. Still, it tasted creamy especially after I refrigerated it.
250g fresh milk
20g butter (I always use the stick butter kind equivalent to 100g, then I just divided it)
125g light cream cheese
50g sugar (I used brown)
50g chocolate powder (I used unsweetened)
3 egg yolks
3 egg whites
1 teaspoon vanilla essence
little bit of cream of tartar (about 1/8 teaspoon)
pinch of salt
In a pan, cook milk and butter until it boil (set aside). In a mixing bowl, cream the cream cheese until smooth, add the boiling milk and butter then mix until well blended. Add the flour into the cheese mixture and beat until well blended. Place the cheese mixture over double-broiler, mix until thickens. Remove from the double broiler. Add the egg yolks and mix until well blended.
In another bowl,whip the egg whites in until foamy, add cream of tartar, sugar, chocolate powder, and salt. Continue whipping until soft peaks. Add into cheese mixture and keep mixing until well incorporated. Pour the batter into a prepared pan. Bake in water bath at 160 for 50-60 minutes until the center is set and golden brown. Remove the cake from the pan immediately, let it cool.