Light Cheesecake
Image credit : mariasskitchen.com
Ingredients
- 160 g Cream cheese
- 40 g Corn starch
- 45 g Cake flour
- 1 g Salt
- 60 g Butter
- 5 ml Lemon juice
- 105 g Caster sugar
- 5 Eggs
- 120 g Milk
Instructions
- Add cream cheese and milk to the steel bowl, place basin over hot water and stir. Add in butter to themixture and stir until melted. Add egg yolks in stages, stir well. After mixing, remove the steel bowl from thehot water. Sieve in dry ingredients in the cream cheese and mix until combined.
- Place egg whites in a clean steel bowl. Use an electric mixer to beat until peaks form. Slowly incorporatesalt and lemon juice into the mixture and slowly add in the sugar 3 separate times. When the sugar isadded, beat until stiff peaks form.
- Add in the egg white mixture in equal parts to the cream cheese batter. Slowly fold in the two batters.
- Pour batter into a mold. Use the water bath method and place mold into a pan and place the pan inwater. Preheat an oven to 175C and bake for 20minutes. After 20 minutes decrease the heat to 140C andcontinue baking for 45 minutes.
- After baking, remove mold after cooling down the cake. Chill in the fridge for a few hours for best taste.