I have not really perfected this recipe, in the sense that the top of my cake always wrinkles when it’s cooled. But it tastes quite nice, so do give it a try if you’re not too fussed about appearances.

Ingredients (makes 1 8.5″ round):

  • 250g cream cheese
  • 130g milk
  • 45g softened butter
  • 30g cake flour
  • 15g cornflour
  • 90g sugar
  • 4 eggs, separated
  • 1/4tsp cream of tartar (or you may use white vinegar too)

Method:

  1. Prepare baking tin with parchment paper on the bottom – 8.5″ round tin or a loaf pan. If you’re using a springform pan, wrap the outside of the pan with 2-3 layers of aluminium foil to prevent water from seeping in during baking.
  2. Preheat oven to 170degrees C.
  3. Place cream cheese, butter and milk in a bowl suitable for double boiling and heat over double boiler. Stir occasionally to make sure everything is incorporated thoroughly. Remove from heat and cool. Small lumps in the mixture is ok.
  4. Sift cornflour and cake flour together and add into the cooled cream cheese mixture. Mix well.
  5. Add egg yolks into the cream cheese mixture (now with flour) and mix again. Sieve twice to get rid of all lumps.
  6. Beat egg whites in a clean, dry bowl till foamy. Add in cream of tartar until thick. Add sugar slowly until soft, glossy peaks form.
  7. Add in 1/3 egg white mixture to yolk-cream cheese mixture. Gently fold in from bottom to top to mix thoroughly.
  8. Pour the mixture back into the egg whites and fold in gently again. Do not overmix.
  9. Pour batter into prepared tin and gently even out the surface.
  10. Bake in a water bath for about 20mins at 160degrees C or until top is slightly tan.
    cheesecake1
  11. Lower temperature to 150degrees C and bake for another 30mins. Check whether cake is done with a cake tester.
  12. Cool the cheesecake for 30mins in the oven with door closed.
  13. Remove cheesecake from tin and chill in fridge when cake has reached room temperature (cake will be denser when chilled).
    cheesecake2cheesecake3
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