not just another light cheesecake ~ highly recommended 不同以往作风的轻乳酪蛋糕～ 强力推荐

no, this is not JUST another light cheesecake recipe
look at the ingredients… yes… it doesn’t use flour at all
when i unmoulded the cake, it actually does the tummy dance when i shake the plate..
absolute winner
呵呵～不是一般轻乳酪蛋糕食谱哈。。
瞧一瞧食材。。嗯，是滴。。它无需低粉
脱模后，摇一摇托盘，蛋糕既然会跳肚皮舞！有意思
＊中文读者请注意牛奶和黄油更新后的份量

Recipe adapted from 静心连的blog with modifications

Ingredients (makes a 7 inch round cake)

A
180g cream cheese
72g whipping cream
64g butter
72g milk

B
40g milk
20g cornstarch

C
120g egg white
slightly lesser than 1 tsp of lemon juice
60g sugar
8g corn starch

D
110g egg yolk

食材 （可做一个7寸圆形蛋糕）

A料
奶油奶酪 180克
淡奶油 72 克
牛奶 72 克＊5月18日：份量更新
黄油 64克＊5月18日：份量更新

B料
牛奶 40克
玉米淀粉 20克

C料
蛋白 120克
柠檬汁稍微少于 1小勺
糖 60克
玉米淀粉 8克

D料
蛋黄 110克

Directions/做法

– place all A ingredients into a bowl over a pot of simmering water and stir till mixture is no longer lumpy. remove bowl from heat
A食材隔水以小火加热，搅拌至顺滑无颗粒离火

• mix B ingredients together and stir gently into the above
  B食材的牛奶和玉米粉混合均匀后加入以上奶酪糊中搅拌

• add D egg yolk into cream cheese mixture in few additions, blending well after each addition
  D食材的蛋黄依次加入奶酪糊中搅拌均匀

• sift the above mixture into another bowl and cover with cling wrap. allow to cool slightly
  完成的蛋黄乳酪糊过筛一次，盖保鲜膜晾凉备用

• preheat oven to 180 degrees and grease 7 inch round baking pan (both bottom and sides). line bottom with baking paper, and flour the sides of the pan (if you are using a removable base pan ~ which is not preferred, ensure you wrap the bottom of the pan with 2 layers of foil)
  预热烤箱至180摄氏度度，7寸固底圆模底部垫油纸，四壁涂黄油筛上低粉备用（如使用活底，则需要包双层锡纸）

• add lemon juice into egg white and beat till frothy. add sugar and cornstarch in 3 additions to egg white and continue to beat till stiff slightly stiff and shiny peaks
  C食材的蛋白加入柠檬汁打至粗泡，分三次加入细砂糖和玉米淀粉混合、打至中性偏湿

• fold egg meringue into cream cheese mixture in 3 additions
  分三次将蛋白霜加入蛋黄乳酪糊中，切拌均匀

• fill another deep roasting pan with water to reach 3/4 levels of your baking pan. bake for 180 degrees C for 30 mins, and another 40 mins at 150 degrees C * i baked mine at 180 degrees C for 30 mins and 44 mins on 150 degrees. as my cake rose pretty high, i had to move my pans onto second bottom layer of oven towards the last 20 mins
  烤箱中层置深盘，加水至模具3/4处，180度烤30分钟上色，转150度烤40分钟 * 我用了180摄氏度烤了30 分钟，然后转 150摄氏度烤 44 分钟。蛋糕发得好高，所以在最后 20分钟时快速地将烤盘挪至烤箱倒数第二层

• allow cake to cool slightly after removing from oven. then shake the pan slightly to release the cake from the sides. invert cake on a piece of baking paper, and revert back up immediately on serving plate * i waited for 5 mins before unmoulding
  出炉晾凉，轻轻晃动模具使四周脱模，倒扣在一张油纸上，再扣到盘中 * 出炉后，我等了5分钟才脱模

• to make neat cuts, chill cake for one hour before slicing. heat up a serrated knife over fire and slice through cake. ensure you wipe your knife clean before every cut, and then repeat by heating knife and slicing again
  切蛋糕前先将蛋糕冷藏一小时。将波浪齿刀具在火上加热，每切一刀后，将刀具擦干净后，再次加热切下一刀。这样就能切出整齐的切面

I am linking this post to “Cook & Celebrate: Christmas 2014” event hosted by Baby Sumo of Eat your Heart Out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe

Pollution index: 24 (excellent)