- 250 grams of cream cheese
- 50 ml. milk
- 3 eggs
- 1/2 cup (or equally corn starch)
- 1/2 cup sugar
- 2 tablespoons lemon juice
- Baking powder 1 pack (or ½ teaspoon cream of tartar)
they interfere with each other when separating yolks and the whites of the eggs and beat the whites make sure the container you dry. After whipping the white Mix thoroughly until it hardens from extinguishing foam with gentle movement while adding to the mixture.
How to make?
Beat cream cheese and milk in a deep bowl with electric mixer taking.
Separate the yolks and whites of eggs, yolks and continue whisking, adding cream cheese.
Half the sugar, starch, continue whisking by adding baking powder and lemon juice.
Start whisking the egg whites in a separate bowl. On slowly adding remaining sugar, beat well until it hardens.
Adding the egg white mixture 3 at a time, feeding of extinguishing foam spatula to mix slowly.
Lubricate the clamp 20 cm mold and pour it into a mixture of butter.
Fill the mold by placing a tray deep tray half of the mold will come up with hot water.
Bake in a preheated 180 C oven for 55 minutes. After closing the furnace the cake is waited for 10 more minutes in the oven and exhaust warm after slicing appetite.
You can serve by coating onto a marmalade muffin sprinkle with powdered sugar or whenever you want.[wpurp-searchable-recipe]Japanese Cheesecake Procedure – – – [/wpurp-searchable-recipe]