This is a very unique kind of cheese cake. It's light and fluffy, like a sponge cake. It taste best when it's cold and chilled.
Ingredients:
125 g Cream Cheese (soften)
125 g Milk
30g Butter (soften)
3 Eggs
30 g Cake Flour
10 g Corn Starch
a pinch of Cream of Tartar
70 g Sugar
Preparations:
1. Preheat oven to 300 degree F. Lined a loaf pans (9 * 3) with parchment paper.
2. Separate egg yolks and egg whites.
3. In a heat proof mixing bowl, add cream cheese and milk. Melt cream cheese into milk on a double-boiler.
4. Add butter into the cream cheese mixture. Stir until butter melted.
5. Set aside until mixture cooled.
6. Stirred egg yolks into the cooled cream cheese misture until well combined.
7. Sift in Cake Flour and Corn Starch. Stir until flour mixture combined.
8. In a large mixing bowl, beat egg whites with cream of tartar to soft peaks. Add sugar, beat until medium peaks.
9. Combine the cream cheese mixture with the egg whites by first folding about ¼ of the egg whites with the egg yolk mixture to lighten it.
10. When the egg whites and cream cheese mixture are evenly combined, fold in the rest of the egg whites.
11. Pour the batter into baking pans.
12. Set the baking pan onto a larger pan with hot water.
13. Baked for 60 minutes.
14. Removed from oven and let it cool on cake rack.
15. Put into refrigerator and let it chilled overnight.
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