Recipe Intro From feedfeed
140g/5 oz. extra fine granulated sugar
6 egg whites and yolks separated
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml whole milk
1 tbsp. lemon juice
60g/2 oz. cake flour Use a store-bought cake flour such as Swan's Down.
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice,salt and mix well.
2. Whisk egg whites with cream of tartar until foamy. gradually adding in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
**When timer sounds, bake for an additional 10-15 minutes with the oven door cracked.
**Carefully remove pan from water bath and let stand until cake pulls away from the sides of the pan.