Cheesecake (Custard Cake)
A baked dessert made with egg whites, egg yolks, cream cheese, and low-gluten flour, requiring steps including whipping, mixing, and baking.
Ingredients
egg yolks
100 g
egg whites
260 g
cream cheese (melted)
130 g
cake flour
200 g
sugar
2/3 of egg whites (~173 g)
salt
to taste
cream of tartar
to taste
butter
to taste
milk (slightly warmed)
to taste
heavy cream
to taste
Instructions
1
Whip the egg whites
Add two-thirds of the sugar, the salt, and the cream of tartar to the egg whites, and beat until well combined.
2
Add the fats
Add the butter to the whipped egg white mixture and stir until smooth, then fold in the melted cream cheese.
3
Prepare the yolk mixture
Whisk the cream cheese mixture until thick. In a separate pot, gently warm the milk. Once warmed, add the egg yolks to the milk and stir until smooth, then stir in the heavy cream until evenly combined.
4
Combine the mixtures
Fold the yolk mixture into the cream cheese mixture until fully combined and smooth.
5
Bake
Pour the batter into molds, filling each to about 80% capacity, and place in the oven. Bake for 40 minutes at 250°C bottom heat and 180°C top heat.
