For those of you who are unfamiliar with this version of a cheesecake, it is soft and fluffy – almost like a chiffon cake but creamier. It’s a bit more labour intensive than most other cheesecakes I have made and I think I could improve on the presentation and taste, perhaps a touch of lemon juice next time. If you fancy trying a cheesecake which is lighter than the normal ones, do give this recipe a go!
- 250g cream cheese
- 250ml milk
- 60g unsalted butter, softened at room temperature
- 6 large egg yolks
- 6 large egg whites
- 50g plain flour
- 30g cornflour
- 1/4 tsp cream of tartar
- 130g caster sugar
- Sieve the plain flour and cornflour together.
- Preheat the oven to 150°C.
- Melt the cream cheese, butter, and milk together in a bowl set over a medium saucepan of boiling water, until there are no lumps. Set aside to cool.
- In a separate bowl, add the cream of tartar to the egg whites, and whisk until foamy. Add the sugar, and whisk until you get “soft peaks” which should take about 3 minutes with an electric mixer.
- Returning to the cooled cream mixture: mix in the egg yolks then gently fold in the sieved plain flour and cornflour, a small amount at a time. Make sure there are no flour lumps.
- Add the cream-flour mixture to the egg white mixture bit by bit. Mix together very gently, to not lose the “airiness”.
- Line the sides and base of a 23in baking tin with grease-proof/baking paper and wrap the outside of the baking tin with kitchen foil to prevent water from seeping in. Pour in the combined mixture.
- Put the baking tin into a large roasting dish and fill with hot water until about half-way up the baking tin.
- Place the baking tin and roasting dish into the oven and bake for 1 hour.
- To cool, leave the cake in the oven with the door ajar for 10 minutes before you tip the cake out on to a wire rack.
- Leave in the fridge overnight before serving cold.