Adapted from anncoo.journal
Ingredients
250gm fresh milk
85g Butter
250g Cream cheese (room temperature)
45g Plain flour
45g Corn flour (sift together with plain flour)
6 Egg yolks
2 tsp Vanilla extract
½ tbsp lemon juice
6 Egg whites
½ tsp Cream of tartar
120g Sugar
Do not grease the lined pan
Method
Double boil milk and butter together at medium heat, then lower heat add in cheese cream~use hand whisk to stir cheese cream till smooth. Then remove from heat. Sift in plain flour and corn flour mix well.
Lastly add in egg yolks,one at a time. lemon juice and vanilla extract, mix cream cheese mixture till thick and transfer to large bowl, leave to cool.
In a clean mixing bowl whisk egg whites, cream of tartar till foamy Add sugar in batches and whisk to peak form (that is the form peaks with tips stand straight when the beaters are lifted).
Then mix in the meringue into cheese mixture using hand whisk. Then final mix with spatula to fold the mixture well.
Pour cheese cream mixture to a lined 8 " x 4" round removable pan and place cake tin at the lowest rack in the oven. Waterbath and bake in preheated 160C for about 80 to 90 minutes. ( depend on oven)
Remove the waterbath and put in the pan back to the off heat oven with door open for 15 min then bring out to rack to cool (remove the side parchment paper) then remove the cake pan and place it in the fridge. Chill cheesecake for about two hour or more before serving.
***as for waterbath with removable base, use a bigger normal pan to put the removable pan in. Then
together put into the final bigger tray with hot water fill up to half the batter. This way no worry of seaping of water and waste of alum foil***
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