This is a very light cheesecake. Since there’s cheese in it, it is moist and soft, and because of the egg contents, it is fluffy and light. Texture wise, it is softer and denser than your regular sponge, but lighter than the storebought Japanese cheesecake.

12743789_10208825709230177_4778900124122802502_n 12744547_10208825684469558_2420725895158449795_nI saw a value in doing this cake, because I really would like to cut the caloric value to a cheesecake and still enjoy its beautiful texture. This key lime cheesecake smells wonderful and is light and yet satisfying. I didn’t thaw the cream cheese nor the egg whites before whipping them, if I did, it probably rises a little more. But that little bit of difference is inconsequential for me, as I just bake whatever I liked, and didn’t have time to plan ahead.

Enjoy your bake too! This is guilt free eating. 🙂

Key Lime Light Cheesecake

Key Lime Light Cheesecake


250g cream cheese

125g milk

1 tsp vanilla essence

6 egg yolks

62g key lime juice

Zest from 2 key limes

25g corn flour

50g plain flour

6 egg whites, room temperature

120g raw caster sugar (or caster sugar)

1/2 teaspoon cream of tartar

Icing sugar to dust


  1. Heat the cheese and milk at 50C (TM #2, 50C, 4 minutes) until the cream cheese is completely dissolved and smooth.
  2. Add the vanilla essence, zest and then the egg yolks, one at a time (TM#1).
  3. Add the lime juice and then sift in the flours (TM#1, 1 minute)
  4. Beat the egg whites, sugar and cream of tartar until stiff peaks are formed (Kitchen Aid #6, 5 minutes)
  5. Fold the egg white mixture into the cream cheese mixture, 1/3 at a time.
  6. Line the tin completely, and allow the sides to be higher than the pan.
  7. Pour the batter into this pan, and level as well as possible.
  8. Put a cookie pan on the lowest shelf in the oven, and pour in boiling water.
  9. Put a shelf just above this cookie pan and the cake tin with the cheesecake batter on this shelf.
  10. Bake at 160C for 15 minutes, then at 140C for 50 minutes, remove the tray of water and bake at 170C for 10 minutes to brown the top. Leave the cake in the oven with the oven door ajar, until the oven temperature reaches around 70C. Remove cake from the oven.
  11. Refrigerate when it has cooled to room temperature, and overnight before consuming for best results.
  12. Sieve some icing above the cake if desired.