~Evaporeted Milk Cheesecake~*谈奶芝士蛋糕* - by Elaine Kwan

~Evaporeted Milk Cheesecake~*谈奶芝士蛋糕*
Cream cheese 200g
Evaporated milk 100ml
Butter 60g
Cake flour 30g
Corn flour 20g
Egg yolk 6
Lemon juice 2 tbsp

Egg white 6
Castor sugar 100g
Cream of tartar 1/4tsp
1. Double boil cheese, milk and butter.
2. Add in egg yolks one at a time, combine well, add in lemon juice.
3. Sieve in flour, combine well, don't over mix.
4. Beat the egg white till frothy and add in tartar, then add sugar gradually and beat the egg white till stiff.
5. Combine egg white with batter.
6. Use 8 inch round pan bake at
7. Water bake on the lower rack in oven at 160 degrees C for 25 minutes, then lower heat to 150 degrees C and bake for a further 1 hours 15 minutes until end.(DEPEND ON YOUR OVEN )

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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