Happy Baking and Have a nice weekend ahead!!
有些蛋糕会让人一看就想吃，有立即做的冲动。这就是一款！
Ingredients:
250g Cream Cheese (softened)
60g Butter (softened)
120ml Fresh Milk
1tbsp Lemon Juice (omitted)
60g Plain Flour
30g Corn flour
6 Yolks (lightly beaten)
6 Whites
1/4 tsp Cream of tartar
120g Caster Sugar (*i used 70g)
Method:
1. Preheat oven 160deg
2. Grease and lined bottom of a 8" square baking tin.Wrap around the outside of baking tin with aluminum foil.( i use paper baking )
3. Place the softened cream cheese, butter and fresh milk in mixing
bowl and stir over double-boiler until melt and mixture is thick and
creamy. Remove it from double-boiler to cool.
4. Upon cool, add in the 6 yolks gradually and mix until well combined.
5. Sieve in the plain flour and corn flour to the batter and stir till mixed. Set aside.
6. In another bowl, whip the egg whites in till foamy, add in cream of
tartar, continue to whisk. Gradually add in the caster sugar, whisk till
stiff and peak. Add one-third of whites into the cheese mixture and
fold till incorporated. Continue with the balance.
7. Pour the batter onto the prepared pans. Place it on top of a tray of
water and bake in water bath for about one hour or until firm and golden
brown.
8. Bake cheesecake in a water bath
for 1 hour 10 mins or until set and golden brown at 160°C.
9. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden
changes in temperature may cause the cake to cool too quickly and
collapse.
10. Turn off the oven. Leave cake in the oven and leave the oven door ajar to cool cake.
