Thursday, July 3, 2008
Light Strawberry Cheesecake
Ingredients
200g cream cheese
110 mL milk
4 egg yolks
70mL butter
3.5 tablespoons flour
1.5 tablespoons corn starch
5 egg whites
130 mL sugar
How to make Light Strawberry Cheesecake
Add the cream cheese + milk together and heat it up in a double boiler, stirring constantly.
When the cream cheese has dissolved, add the butter and stir until smooth.
Then add in the egg yolks and mix.
Add in the flour until thoroughly blended. Remove from heat.
Beat egg whites with a electric mixer/whisk until it starts to bubble.
Gradually add sugar, continuing to beat until it forms peaks.
Pour the egg whites into the cream cheese mixture and fold until thoroughly blended.
Pour the cheesecake batter into a prepared mold.
Place your mold in a shallow pan of water, and bake until edges have pulled away. (45-60minutes for cake molds. 20-30 minutes for muffin pans.)
Let the cake cool down and decorate with fresh strawberries and strawberry jam.
