8" Cake pan
Ingredient:
· Chocolate Cream cheese 200 g
· Full Cream Milk 128 g
· Butter 46 g
· 4 egg yolks
· 4 egg white
· sugar 80 g
· pinch of salt
· cake flour 26 g
· corn starch 14 g
Preheat oven @150"c for 15min to bake for 1 hour 10 minutes (in lower level)
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks and mix well.
2. Whisk egg whites & salt until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the egg whites to the cheese mixture to and fold well. Pour into a 8-inch round cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminum foil, to prevent seepage. Add hot water in the tray up to half way
4. Bake cheesecake in a water bath 1 hour 10 mins or until set and golden brown at 150"c
5. Leave to cool in oven with door ajar, about 30mins . Sudden changes in temperature may cause the cake to cool too quickly and collapse.
Recipe Adapted with adjustment from Baking's Corner
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