Light cheese cake - by Joice Yu

100gm cream cheese, cubed
48gm butter, softened at room temperature
80g whipping cream
2 egg yolks
24gm cake flour
8 gm corn flour
1/4 teaspoon lemon juice or vinegar
2 egg whites
48gm caster sugar

1)Use a large bowl, pour in whipping cream, butter and cream cheese. Place the bowl over simmering water,stir occasionally, until completely dissolved and the mixture turns smooth. Turn off the gas, let the bowl remains in the hot water. Then add the egg yolks and stir quickly. (Note: Make sure the mixture is not too hot, as you don’t want to cook the egg yolks at this stage.)

2) Sift in the flours into the cream cheese mixture, a small amount at a time. Mix well between every addition, and make sure there aren’t any flour lumps. Set aside.

3)Place egg whites in a large clean bowl. (Note: Make sure there’s no oil or water in the bowl at all.) Use an electric mixer to beat the egg whites for 30 seconds, then add lemon juice or vinegar and blend again. Pour sugar in the egg whites and blend until very stiff peaks form.
Fold-in the 1/3 portion of egg whites into the cream cheese mixture gently with a rubber spatula. Then pour the mixture in to the remaining egg whites, fold just until all ingredients are incorporated. Do not stir or beat.

4)Pour the mixture into the 6inch baking pans. Place the pans into another larger baking tray. Add hot water in the tray up to half way. Bake for about 60 minutes. Test with a needle or skewer that comes out clean.

Turn off the oven. Remove from the oven and remove from the pans. Let cool completely on a wire rack. Chill in a fridge for about 4 hours. Enjoy!

recipe credit to Karen Ling
If you like to see the pictures step by step with how to made this cheese cake,
you can click this link here,,

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