Ingredients: 70 grams butter,3 tablespoons cornflour,3/4 cup liquid cream,1 block cream cheese (250 g),5 large eggs (yolks and whites separated),4 1/2 tablespoons plain flour,1/2 cup caster sugar
Instructions:
- Preheat oven to 180 deg Celsius.Line the bottom of a springform pan with baking paper and grease the whole pan well with butter or cooking oil.Get a pot of water boiling on the stove. Then turn the heat to low.
- Place 1 block of cream cheese in a heatproof bowl and place the bowl over the boiling water.Gently melt the cream cheese, stirring constantly.Once the cream cheese is melted, add 3/4 cup of cream and 70g of butter.
- Mix well and then remove from the heat.
- Add 4.5 tablespoons plain flour and 3 tablespoons cornflour to the cheese mixture and whisk well, ensuring that there are no lumps.
- Let the mixture cool slightly and then add the egg yolks.
- Mix well.
- Whisk 5 eggs whites with 1/2 cup of sugar till the mixture is firm.
- Add the egg whites mixture a little at a time to the cheese mixture. Fold in the whites carefully so that the air is not lost.
- Pour the mixture into the springform pan.Wrap the pan with aluminum foil and sit the cheese cake pan in a larger roasting pan.
- Pour cold water into the large roasting pan till the water reaches halfway of the cheesecake pan.
- Place in the preheated oven for 10-15 mins or till the top of the cake is brown.Reduce the temperature of the oven to 125 deg Celsius and bake for a further 60-70 mins.When the cake is done, turn off the heat and let it cool in the oven for 5 mins. Then remove the cake from the oven and allow to cool on the counter top covered with a dry clean cloth.Best served chilled. In fact, I say MUST chill. But somehow my husband likes it freshly cooled after being baked. Try it both ways!
