160g cream cheese
120g milk (I used UHT milk)
40g flour (normal plain flour will do, I used superfine flour)
4 egg yolks
4 egg whites
1/8 tsp cream of tartar
100g sugar (I cut down to 80g)
Pinch of salt
1) Grease and line the bottom of two 20cm oval pans. Wrap outside of the pans in foil. (I used a 8″ round pan, lined the bottom with baking paper and greased the side with butter.)
2) Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler. (I used a hand whisk to keep stirring until mixture became thick and smooth.)
3) Add (B) and mix until well combined. Add (C) and mix until well blended.
4) Whip the egg whites in (D) until foamy. Then add the remaining (D). Continue whipping until soft peak. Add it into the cheese mixture. (Do not draw circle. Fold in the egg whites from bottom to top.)
5) Pour the cheese filling onto the prepared oval pans. Bake in water bath at 160C for 40-45 mins. (I baked for 45 mins.)
6) Remove cake from the oven. Remove the cake from the mould immediately. Set aside to cool.
If you use a skewer to test the readiness of the cake, do not bake until the skewer comes out clean. The cake will be overcooked by then. For cheesecake it is ok even if there is a little bit of batter stick on the skewer.
(Source of recipe: Alex Goh’s Fantastic Cheesecake 《情迷芝士饼》)