INGREDIENTS:
- 100g cream cheese
- 76g milk
- 35g unsalted butter
- 35g All purpose flour
- 38g egg yolks d
- 78g egg whites
- 40g sugar
METHOD:
- Preheat oven 150°c. Double boil ingredients (A) Cream cheese, milk, butter in a mixing bowl. Whisk until no lump. Put ingredients (B) All purpose flour, mix will. Last ingredients (C).
- Beat egg white, sugar separate into 3 portions. Egg white must refrigerate before start beating (more stable when mixing). Beat into soft peak.
- Egg white separate into 2 portions, fold gently with cheese mixture using a spatula.
- Using baking oil spray on 6″ inch mould and make sure fully cover.
- Pour the mixture into mould. Stir the surface till smoothly with a stick and prepare a tray, then pour hot water around 1 inch height and bake the cheesecake in 150° for 70 minutes. First, bake 20 minutes with door close.Second, bake 25 minutes and leave a gap at oven’s door (around 1.5 cm) to let the hot steam slowly release out. This is to prevent the cake rises too high and the cheesecake surface from cracking. Third, rotate the cake, and bake another 25 minutes leave with a small gap bake until golden brown. Total baking time 70 minutes.
- Enjoy.