Ingredients A
3 Egg yolks
300g Cream cheese
'Dairylea Cheese Spread'
150ml Full cream milk
50g Sugar (3½ tbsp)
50g Plain flour (3½ tbsp)
35g Cornflour (2 tbsp)
Ingredients B
3 Egg whites
100g Sugar (7 tbsp)
Method:
A) In a bowl, combine soft cream cheese, milk, sugar and egg yolks, mix well. add in sifted plain and cornflour, stirring and well blended. Let the batter sit for at room temperature until your egg whites is ready. (the whites are whipped separately, see (B) and folded.
B) Whisk egg whites and sugar in another bowl until soft peak is formed. Add egg yolk mixture and beat well.
C) Pour cake mixture into your cheese cake pan and place them in a large baking dishes. Pour enough hot water for water bath. Preheat oven to 180c, Bake for 1 hour 30 minutes, or until a chopstick inserted comes out clean. Uncovered or cover with the aluminium foil is just up to you.
If you uncovered, then your top should be golden brown.
D) Remove the cake from oven, let cool and chill for at least 3 hours before serving.
Helpful Tips:
I have always eaten my cheese cake cold and of course you can warm them quickly using the microwave or oven. Day 2, you can preheat the oven to 180c degrees, re-bake without the aluminium foil, and your top will become golden brown and more flavourful, light, soft, textures, and fluffy. If your cream cheese has been in the freezer: heat the cream cheese, milk in a saucepan over low heat until completely dissolved. Remove the heat, add in sugar, plain and corn flour, stirring and gently well blended.
Recipe Source: JosephineRecipes.Co.Uk
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