| Servings |
10 people
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Ingredients
- 7 tbsp butter
- 4 oz cream cheese
- 1/2 cup milk
- 8 egg yolk
- 1/4 cup flour
- 1/4 cup cornstarch
- 13 egg whites
- 2/3 cup sugar
Ingredients
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Instructions
- Preheat the oven to 320°F (160°C). Prepare a 9x3 inch round cake pan. Grease the pan and line the bottom with parchment. Line the side with parchment paper so that it's higher than the height pan so the cheesecake can rise.
- In a small pot over medium heat, whisk together the butter, cream cheese, and milk until the cream cheese melted and the mixture is smooth. Remove from the heat and let cool. This is the cream cheese mixture.
- In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture. Stir until everything is combined.
- Sift in the flour and the cornstarch. Mix until it becomes smooth.
- In a stand mixer bowl, beat the egg whites until soft peaks form. While the mixer is in medium speed, gradually add the sugar while continuing to beat it until stiff peaks form.
- Fold about ¼ of the egg whites and into the yolk mixture. Keep adding little by little until all the egg whites is combined into the yolk mixture.
- Pour the batter into the pan and drop the pan unto a table to release any large air bubbles.
- Place the pan into a larger baking dish lined with 2 paper towels at the bottom. Fill the larger pan about 1-inch (2-cm) high with hot water. BE VERY CAREFUL!!
- Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
- Remove from oven, and carefully invert the cake onto a cake board. Peel off the parchment paper from the sides and the bottom. Turn it over into your cake plate.
- Serve with strawberries and sprinkle the top with powdered sugar.
Recipe Notes
Adapted from : Tasty
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