1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and fold well. Pour into a 8-inch round 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 aluminium foil if you are using a springform tin, to prevent seepage.
4. Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown at 160 degree celcius.
Very yummy!!Posted the 14/03/2014, 06:23i cooked this recipe
Sounds wonderfulPosted the 25/11/2012, 03:26
Very very yummy, goodPosted the 26/07/2014, 12:47
It was awesome................!!!!Posted the 08/01/2013, 11:14
Very light and originalPosted the 24/11/2012, 18:57
Sound very goodPosted the 23/11/2012, 16:35