Melt cream cheese, butter and milk over a double boiler. Fold in the flour, corn starch, salt, egg yolks, lemon juice and mix well.
Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.
Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of the meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 325F (160C).
Name : Izatul Asani Born on : Em, can u guess my age? State : Sabah Country : Malaysia Wishes : All dreams will come true Hobby : Cooking Ambition : Chef Quotes : Smile sweetly like muffin ♥ Contact : Twitter | Instagram
Melt cream cheese, butter and milk over a double boiler. Fold in the flour, corn starch, salt, egg yolks, lemon juice and mix well.
Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.
Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of the meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 325F (160C).
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