KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
30 ounces extra finely granulated sugar
36 egg whites
36 egg yolks
1 1⁄2 teaspoons cream of tartar
12 ounces butter
54 ounces cream cheese
18 fluid ounces fresh milk
6 tablespoons lemon juice
12 ounces cake flour or 12 ounces superfine flour
6 ounces cornstarch
1 1⁄2 teaspoons salt
1. Preheat oven to 325 degrees.
2. Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with baking paper or parchment paper.
3. Melt cream cheese, butter and milk over a double boiler.
4. Cool the mixture.
5. Fold in the flour, cornstarch, egg yolks, lemon juice and mix well.
6. Whisk egg whites with cream of tartar until foamy.
7. Add the sugar into the egg white mixture and whisk until soft peaks form.
8. Add the egg white mixture to the cheese mixture.
9. Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy.
10. Pour mixture into prepared pan.
11. Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown.
|
1st Keep
 1traneve
|
Comments