Ingredients
200g Cream cheese
100g Milk
60g Butter
20g Corn flour
25g Cake flour/Low-gluten flour
5 Egg yolk
5 Egg white
110g Caster sugar
Method
1. Put a mixing bowl on top of the boiling pot (to avoid direct heat), use lightest heat.
2. Mix well both cream cheese and milk in the mixing bowl.
3. Add in corn flour and cake flour into the mixture. After mixed well, add in butter.
4. Add in egg yolks last and stir fast to avoid hardening of the egg yolk.
5. In new mixing bowl, beat the egg whites till until fluffy (Don't overdone till too dry). Add in the suger as 2 session (Do not add in suger all at once).
6. Once done, add in 2 mixture together. mix well (do not stir too much to avoid too much air in mixture).
7. Oven bake mixture, 160-170C for 50-60 minutes.
先準備容器把奶油乳酪與牛奶混和後，用鍋子隔水加熱方式開小火來糊化起士牛奶，這時把玉米粉加低筋麵粉過篩，之後把糊化中的起士加入奶油持續攪拌，之後再加入蛋黃這時要趕快攪拌才不會熟,最後把過篩的麵粉一直攪拌均勻糊化即可。 再來準備烤模，在底部鋪上白報紙，準備調理盆倒入蛋白用攪拌機中速攪拌蓬鬆後，分兩次加糖攪拌，打到呈現濕性發泡即可，再把打完的蛋白取適量加入糊化的起士中攪拌均勻，攪拌後再倒回打完的蛋白中再攪拌，這樣就可以倒入烤模中約8分滿。 準備烤盤後，加水再放入烤模即可送進烤箱，烤箱溫度１６０～１７０度烤熟，烤焙約50~60分鐘即可即可，烤熟後倒出裝盤這樣就完成好吃的輕乳酪蛋糕。
recipe and photo adapted from ytower
