Cooking

This recipe is from a friend of mine, Louise. This baked cheesecake is absolutely delicious and soooo light and fluffy! You won’t be able to stop at one!

Ingredients:
•250 mL milk
•250 g cream cheese, cubed and softened at room temperature
•60 g butter, softened at room temperature
•6 egg yolks
•55 g plain flour
•20 g corn flour
•Zest of 1 lemon
•6 egg whites
•1/4 tsp cream of tartar
•130 g caster sugar

Method:

1.Preheat oven to 170C.

2.Use a large bowl, pour in milk. Place the bowl over simmering water. Don’t let the bottom of the bowl touch the water. Add cream cheese, stir occasionally, until completely dissolved and the mixture turns smooth. Stir in butter, till dissolved. Remove from heat. Let cool down a bit, then add the egg yolks and combine well. (Note: Make sure the mixture is not too hot, as you don’t want to cook the egg yolks)

3.Combine cake flour and corn flour. Sift in the flours into the cream cheese mixture, a small amount at a time. Mix well between every addition, and make sure there aren’t any flour lumps. Stir in freshly grated zest. Set aside.

4.Place egg whites in a large clean bowl. (Note: Make sure there’s no oil or water in the bowl at all.) Use an electric mixer to beat the egg whites for 3 minutes, then add cream of tartar and blend again. Pour sugar in the egg whites and blend until very stiff peaks form.

5.Fold-in the egg whites into the cream cheese mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites with a small amount at a time, at least for 3 times.

6.Pour the mixture into a cupcake tray.  Bake for 24 minutes. Test with a needle or skewer that comes out clean.

7.Turn off the oven. Leave the oven door ajar for 10 minutes. Remove from the oven and remove from the cupcake tray. Let cool completely on a wire rack. Chill in a fridge for about 3 hours. Enjoy!