This recipe is a dream. I'm not a huge fan of the conventional cheese cake and this is the only cheese cake I'll eat. It's really simple and I'd say try it! Not just try eating it but try making it! :D
Sprinklebakes, where I got the recipe from, said that nothing in this recipe should be substituted. I, being the spendthrift that I am, cut corners in order to save cash. So here's my version of the recipe:
8 oz. cream cheese
4 tablespoons unsalted butter/margarine
1/3 cup milk
6 eggs, room temperature - whites and yolks separated
1/4 tsp. cream of tartar
1/2 cup plus 1/8 cup fine granulated sugar
1/3 cup plus 1 tsp. cake flour
3 tbsp. corn starch
- Melt cream cheese, butter and milk in a heat-proof bowl over a pot of simmering water. Stir occasionally to break up cream cheese and combine the ingredients. Remove bowl from heat and allow to cool. Mixture will be thick. If lumpy, use a whisk to vigorously beat the mixture until smooth. Set aside.
- When mixture has cooled, fold in the egg yolks, flour and corn starch. Fold until thoroughly incorporated.
- Preheat oven to 160 degrees C.
- In a large bowl, whisk egg whites with an electric mixer until foamy. Add the cream of tartar and mix again, gradually adding the extra-fine sugar a little at a time until soft peaks form. Note: Soft peaks: mixture should be white and opaque, and meringue will fall onto itself when the beaters are lifted from the bowl.
- Add the cheese mixture to the egg white mixture and fold together until well incorporated.
- Pour into lightly greased and parchment paper-lined (sides and bottom) tins. Place a piece of aluminum foil over the top of the cake so it does not brown.
- Bake in a water bath for 1 hour 10 minutes. When timer sounds, bake for an additional 10-15 minutes with the oven door opened just a crack.
- Carefully remove pan from water bath and let stand until cake pulls away from the sides of the pan. Remove from pan and serve. I sprinkled mine with matcha powder. Fresh fruit would be great too!