Monday, March 17, 2008

Cheese Cake


250g cream cheese
20g soft butter
100g sugar
3 egg yolks
3 egg whites
1 tbsp lemon juice
40g fresh cream or milk
20g plain flour
20g corn flour
1/8 tsp cream of tartar

  1. Preheat oven to 150°C. Grease the sides of a 7 inches round baking tin and line only the bottom with paper. ( Use a 9 inches square tin for a double recipe and bake for 1 hour 15 minutes.)
  2. Beat soft cream cheese at medium speed until creamy and smooth, about 3-4 minutes.
  3. Add in butter and sugar.
  4. Add in egg yolks, Scarp down the bowl to dislodge any cheese residue from the bottom of the bowl. Add in lemon juice.
  5. Add in fresh cream or milk and mix well. If batter is lumpy, whisk briefly to ensure a smooth texture. Sift in the plain flour and corn flour and fold well.
  6. Whisk egg whites, sugar and cream of tartar at mixture, then add the remaining and fold well.
  7. Pour into baking tin and place on hot bath (baking tray filled with hot water) and steam bake for about 1 hour on the lowest rack.

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