coco

By zircon50

Ingredients

• Ingredients:
• 250 g cream cheese
• 50 g butter
• 100 ml fresh milk
• 60 g cake flour
• 20 g corn flour
• 1 tbsp lemon juice
• 6 egg yolks
• 6 egg whites
• 1/4 tsp cream of tartar
• 140 g castor sugar

Details

Servings 1
Adapted from redvanilla.wordpress.com

Preparation

Step 1

1. Preheat oven to 160C. Line the bottom an 8″ springform pan with parchment. Wrap the outside of the pan with 2 layers of aluminum foil to prevent water seeping in later.

2. Melt the cream cheese, butter and milk over a double boiler until smooth. Cool.

3. To the cooled cream cheese mixture, add the flours, egg yolks and lemon juice. Mix well and set aside.

(I will add 1 tsp vanilla extract in the future, and use only 2 tsp lemon juice)

4. In a large bowl, whisk egg whites until foamy. Add in cream of tartar and whisk until thick. With your electric mixer on, slowly add in sugar. Whisk until soft peaks form.

5. Add one third of the cream cheese mixture into the beaten egg whites and stir to combine. Fold in the rest of the cream cheese mixture, making sure to scrape the sides and the bottom as well. Do not overmix, or the egg whites will deflate.

6. Pour mixture into prepared pan. Using the lower third of your oven, bake the cheesecake in a water bath for 55 minutes at 140C. Lower to 130C and continue to bake for another 15 minutes. The top of the cake should be golden brown. Tent it with aluminum foil if it browns too quickly.