Servings: 12
Comments:
This cheesecake really lives up to it’s name. It is very light and soft. My family and friends like it and I hope you do too.
5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
2 oz. butter
9 oz. cream cheese
l/3 fluid oz. fresh milk
1 tbsp. lemon juice
2 oz. cake flour /superfine flour
1 oz. cornflour (cornstarch)
1/4 tsp. salt
.
-
Melt cream cheese, butter and milk over a double boiler. Cool the
mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix
well. -
Whisk egg whites with cream of tartar until foamy. Add in the sugar and
whisk until soft peaks form. -
Add the cheese mixture to the egg white mixture and mix well. Pour into a
8-inch round cake pan (Lightly grease and line the bottom and sides of the
pan with greaseproof baking paper or parchment paper). -
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and
golden brown at 160 degrees C (325 degrees F).
Makes 1 (8-inch) cheesecake, 12 servings.