Cheese Cake

Name: Cheese Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Chinese
Ingredients: 680 g cream cheese; 50 g fine granulated sugar; 80 g egg yolks; 50 g heavy cream; 40 g cornstarch; 160 g egg whites; 120 g fine granulated sugar; 12 g cream of tartar; neutral glaze, to taste; 12 slices sponge cake (0.5 cm thick); butter (for greasing molds), to taste

A cheesecake made using the separated-egg method, with a sponge cake base, baked in a bain-marie (water bath).

1h 25m

Easy

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Ingredients

cream cheese 680 g

fine granulated sugar 50 g

egg yolks 80 g

heavy cream 50 g

cornstarch 40 g

egg whites 160 g

fine granulated sugar 120 g

cream of tartar 12 g

neutral glaze to taste

sponge cake (0.5 cm thick) 12 slices

butter (for greasing molds) to taste

Instructions

Make the Cheese Batter

Beat material A (cream cheese and fine granulated sugar) together until softened. Mix material B (egg yolks, heavy cream, and cornstarch) until smooth, then add to material A in batches, mixing continuously until evenly combined.

Whip the Egg Whites

Beat material C (egg whites, fine granulated sugar, and cream of tartar) together until soft, moist peaks form.

Fold in the Meringue

Gently fold the whipped meringue into the cheese batter until evenly combined.

Prepare the Molds

Prepare 12 oval molds (8 cm long, 5 cm high) and evenly coat the inside of each mold with a thin layer of butter. Place a slice of sponge cake at the bottom of each mold.

Bake

Pipe the batter into the molds and bake in a water bath at 230°C with the lower heat off for about 8 minutes, until the surface is lightly colored. Then slightly open the oven door, turn off the upper heat, and bake for another 25 to 30 minutes.