Here is one today which i will share, the recipe is copy from another blogger.
Ingredients:
200gm cream cheese (room temperature) (I used 250gm)
50ml milk ( I used 50ml cream)
3 eggs (separated)
100g caster sugar
30g cornflour (cornstarch)
2 tbsp lemon juice (I used approximately 1 lemon)
1/2 tsp cream of tartar
Glazing:
2 tbsp apricot jam (or whatever you like)
1/2 tbsp water
Method:
- Pre-heat the oven to 175C (350F) or gas mark 4. Line a 7 inch (18cm) cake tin with greaseproof paper.(If you have 7 inch spring form pan used that.)
- Soften the cream cheese with milk(cream) in a bowl. Add half the amount of the caster sugar and add in the egg yolks, cornflour, lemon juice and cream of tartar and combine together.
- Place the egg whites in a large bowl, whisking them until they form stiff peaks and then keep whisking, adding the remaining sugar in 2 - 3 batches until the mixture stands in stiff peaks.
- Fold the half of the egg white mixture into the cream cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly.
- Transfer the mixture to the prepared tin and level the surface. Put the tin into a larger roasting tin and create a bain-marie by pouring boiling water in the roasting tin. Bake on the lower shelf in the oven for 35 to 40 minutes. Leave in the tin until cool enough to handle.
- Put the jam in a sauce pan on a low heat with the water and warm up until it's melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cake.
Apart from that i wish to thank Jan for this recipe, although i think she also got it from someone.
Love this cheesecake very much.. So fluffy and nice.
Yum..