Ingredients
A
- 225g cream cheese
- 50ml fresh cream
- 100ml milk
- 80g butter
B
- 25g cornflour
- 30ml milk
- 1 tsp vanilla essence
- 6 large yolks
C
- 5 large egg whites
- 10g cornflour
- 120g sugar
Instructions
- Melt A till smooth. (use a microwave or a double boiler).
- Whisk B till pale and add to the cream cheese batter. Keep this cake batter aside.
- 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 45-60 minutes.
Notes
Remove cake from oven to cool for approximately an hour before removing it from the tin.
Nutrition
- Serving Size: 10
- Calories: 225
- Sugar: 14g
- Sodium: 109mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 49mg