The Campus Cookbook: Patisserie Baker Series


Bon Appetit! 

By Cheryl Tan

If you’re the type of person who lusts after TWG’s fine macaroons or Antoinette’s sleek earl grey cake, then it’s time to take out your baking pans and learn the secrets to these delightful patisseries! Here is Part 1 of the Patisserie Baker Series – a recipe for the classic, soft and light cheesecake that not only looks good on the plate, but also tastes good!

Recipe #1 : Light and Fluffy Japanese Cheesecake


250ml milk
250gm cream cheese ( I used Philadelphia), cubed and softened at room temp.
60gm butter, softened at room temp.
6 egg yolks
55gm cake flour
20gm corn flour
1 lemon zest
6 egg whites
¼ tsp cream of tartar ( I used Redman)
130gm caster sugar


1. Preheat oven to 150degC.

2. Using a large bowl, add in the milk. Place the bowl over simmering water. Add in cream cheese and stir continuously till smooth. Then add in butter and continue stirring till all lumps are gone. Remove the mixture from heat.

3. Let the cream cheese mixture cool down for about 5 minutes then add in the egg yolks , mixing it in using a spatula or an electric mixer on low speed.

4. Sift in the cake flour and corn flour into the cream cheese mixture. Mix till all lumps are gone.Stir in freshly grated lemon zest.

5. In a large clean bowl, pour egg whites in and mix with an electric beater for 2-3 minutes.Add in cream of tartar and sugar and continue blending till stiff peaks form.

6. Fold in the egg white mixture into the cream cheese mixture gently using a spatula. DO NOT stir or beat mixture vigorously!

7. Line 2 baking containers with baking paper. Pour the mixture into the 2 baking containers.

Tip 1: Water Bath

To ensure the cake turns out fluffy and not overly damp, place 4 tart moulds beneath the cake tray.

Tip 2: Lining the cake tin

Make sure the baking paper extends higher than the cake tin by about 1.5 inches to prevent the batter sticking to the aluminium foil.

Tip 3: Tent the cake

To prevent the cheesecake from cracking at the top, place an aluminium foil loosely over the surface of the batter to prevent the cake top from over browning.

8. Bake for about 50 minutes. Test with a needle or skewer that comes out clean.

9. Turn off the oven and leave the oven door ajar for about 15-20 mins before removing from the oven.

10. Let it cool on the wire rack.

Chill in the fridge for about 3 hours before eating.