This is going to be a fluffy and tall cheesecake that is very light and jiggly. Use an 8 1/2 inch cake pan to bake the cake. To start in your saucepan on medium-low heat melt your cream cheese, butter and whole milk. Cut your butter to enable the melting to be fast. Once melted set it aside. Then next separate your egg yolks from your egg whites using your clean hands.
Crack the egg in a bowl and gently lift the egg yolk and put it in a separate bowl. Get your pan ready. Wrap the bottom with aluminium foil to avoid any leakage and line the bottom inside of the pan with parchment paper. First, spray the pan with cooking spray and line the pan using parchment paper then cover the pan with aluminium foil on the outside.
Next, make your meringue. Pour your egg whites into the bowl and mix with a stand mixer. Then add cream of tartar and mix at high speed for two minutes then add in your sugar gradually as you mix. This takes about 5 to 7 minutes. Next, take the cream mixture and mix in your egg yolks and sift in your flour, corn starch and mix it well.
Add in vanilla and mix. Next, combine your meringue into the egg mixture. Fold in the meringue using a spatula until it is all well combined. Place the batter into the mould and give it a couple of swift pats. Next, place it in a bigger pan and add water in the bigger pan and place it in the oven to cook. It will cook for about 25 minutes at 320F and reduce temperature to 280F and cook it for another 55 minutes.
Once cooked remove it out of the oven and get it out of the pan. Begin by taking the foil off and take it out and remove the parchment paper and place it on a plate. Dust it with some powdered sugar. You can eat it warm or let it cool then eat.
- 130 ml of milk
- 100 g butter
- 200 g cream cheese
- 13 egg whites
- 6 egg yolks
- 60 g flour
- 60 g cornstarch
- 260 g sugar (~ 1 1/3 cup)
- 1/4 teaspoon of cream of tartar
- 1 teaspoon of vanilla