This has been on my to-do list for more than a year now! I bought a 2kg pack cream cheese for 3 cheesecake orders and I had about 300G left. Obviously I wouldn’t want to make more cheesecake so I baked this instead. I guess I chose to procrastinate when it came to this cake coz it’s kinda tedious. Separating E eggs, separately beating, melting E butter..cheese…etc2!
Anyways, I decided to have a go at this since I had E ingredients and mom was going to my brother’s place later so I could pack some slices for ‘em. This cake is known to be really fragile and apparently those who tried had problems with E top of the cake cracking. I didn’t want any cracks! But then again, cracks are ok if its gonna taste good. Bismillah was my mantra. So at about 12midnight I started whisking, melting…(yeay…I was baking at 12am!) E cake was ready by 2am++. I let it cool down a bit and cut up a slice to try…(yeay2 tht was at 3am) It was good! It’s smooth, moist and really fluffy I really enjoyed it. Best of all….there wasn’t a single crack! 1 down E list! Only a few thousands left….:D
A slice after all E “hard work” :p
Ingredients:
A
225g cream cheese
50ml fresh cream
100ml milk
80g butter
Melt A till smooth. (use a microwave or a double boiler).
B
25g cornflour
30ml milk
1 tsp vanilla essence
6 large yolks
Mix all these 4 ingredients and add to the cream cheese batter.
C
5 large egg whites
10g cornflour
120g sugar
Beat egg whites until foamy and alternately whisk in sugar and cornflour until soft peaks form.
Add and stir in a big dollop of the egg whites into the cake batter.
Fold in the rest gently until combined.
Grease an 8 inch cheesecake tin with butter and flour the surface. Tap out the excess flour. Cover the bottom of the cake tin with foil to prevent water seeping through.
Pour the cake batter into the tin and sit it in a larger baking dish filled with boiling water.
Make sure the water is approximately 3/4 of the cake height. Bake in a preheated 150 degrees oven. When the top is nice and golden, reduce the temperature to 125 degrees and bake for another hour.
Remove cake from oven to cool for approximately an hour before removing it from the tin
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