Cream Cheese Cake Ingredients and Preparation

Cream cheese 180g
Eggs 4

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Whipping cream 120g

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Caster sugar 60g

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Cake flour 30g

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Starch 15g

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Preparation:

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1. Separate the egg yolks from the egg whites. Cut a piece of parchment paper into a circle according to the bottom shape of the mold, place it at the bottom of the mold, and set aside. Place a baking tray filled with water on the bottom rack of the oven, place a wire rack on top of the tray, and preheat the oven.

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2. Soften the cream cheese at room temperature, then beat until smooth.

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3. Slowly pour in the whipping cream.

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4. Beat until well combined.

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5. Add the egg yolks.

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6. Beat until well combined.

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7. Sift in the mixture of cake flour and starch.

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8. Fold with a spatula until the flour is fully incorporated. Set aside.

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9. In a separate bowl, beat the egg whites until large bubbles form, then add the fine sugar in batches. Continue beating until the whites reach a state close to stiff peaks.

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10. Add one-third of the beaten egg whites to the cream cheese batter.

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11. Fold gently until combined.

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12. Pour the mixed batter back into the bowl of egg whites.

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13. Continue folding and mixing until smooth; this is the cheesecake batter.

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14. Pour the batter into the mold until 80% full. Tap lightly a few times to release air bubbles.

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15. Place on the preheated oven rack. Bake at upper tube 150°C / lower tube 160°C for 70 minutes.

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16. Remove from the oven and cool for 5–10 minutes.

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17. Unmold, let cool completely, then refrigerate for half a day before serving for better flavor.

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