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1
Line the pan with parchment paper.
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2
Make it so that the paper sticks out about 1cm over the edges.
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3
Cut a circle out of parchment paper to place in the bottom.
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4
The photo shows it sticking out more than 1 cm, that's okay.
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5
Wrap the cream cheese with plastic wrap and flatten it out.
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6
Microwave for several seconds at a time to soften.
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7
Don't microwave it so that it gets too hot and cooks!
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8
Place Step 2 into a bowl and use a whisk to cream it.
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9
Melt the butter in the microwave and add it to the cream cheese in 3 batches.
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10
Combine well.
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11
In a separate bowl, add the egg yolks and sifted cornstarch.
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12
Mix together until it's no longer lumpy.
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13
Soften the sour cream a tiny bit in the microwave.
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14
Add to Step 4 and mix well.
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15
Add in the milk and combine well.
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16
Pour Step 5 bit by bit into Step 3 and combine it well.
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17
Once it has been evenly combined, strain through a strainer 2-3 times.
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18
While mixing the ingredients, scrape off any batter that sticks to the whisk and stir it in.
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19
Make sure to combine everything evenly.
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20
Also scrape off any batter from the edges of the bowl!
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21
Add the egg whites and granulated sugar to a clean bowl and whip with a whisk until soft peaks form.
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22
If you whip it too much, it will separate when baked, so be careful!
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23
I recommend using a whisk because the possibility of over-mixing when using a hand mixer is quite high.
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24
Meanwhile, preheat the oven to 170C.
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25
The egg whites should be whipped until it is thick and slowly flows back into the bowl when scooped up!
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26
If it isn't held together and it drips into the bowl, it has been whipped too much.
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27
Add 1/3 of the egg whites to Step 6.
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28
Mix it in using cutting motions by scooping up from the bottom of the mixture.
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29
Add the rest of the egg whites and combine with a rubber spatula equally while keeping the air bubbles intact.
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30
After combining, the batter should leave marks that quickly disappear on the surface after being scooped up and dripped back in.
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31
Pour Step 12 into the cake pan and gently shake to even out the surface.
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32
Place the pan on a baking tray.
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33
Pour water into the tray until about 2cm up the sides of the cake pan.
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34
The cheesecake will be baked in this double boiler type setup.
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35
Cover the bottom of the cake pan with aluminum foil or place it on stainless steel plate so that water doesn't leak in.
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36
A plate about 1 size larger than the cake pan works well.
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37
Place into the oven.
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38
Lower the temperature to 150C and bake for 45-50 minutes.
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39
Once it has turned golden brown and elastic, it's done.
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40
Leave in the pan until it cools.
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41
It will be soft so it falls apart easily.
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42
Once cooled, remove from the pan with the parchment paper.
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43
Cover with plastic wrap and let it chill in the refrigerator for 1 day.
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44
This will allow the cake to settle and the flavors will blend together nicely!
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45
You'll want to eat it but have patience!
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46
I cover it with plastic wrap and then put it in a sealed Ziploc baggie to prevent the cake from absorbing the smells of the refrigerator.
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47
Serve after a day or two.
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48
If you need to freeze the leftovers, individually wrap each slice in plastic wrap, place in an airtight container and then store in the freezer.
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49
You can thaw the slices out in the microwave.
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50
Serve the cake frozen during the summer!!
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51
It'll taste like cream cheese ice cream.
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52
Compared to other recipes, this cheesecake may not be as fluffy or rise as much.
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53
The texture should be right in the middle of baked and souffle cheesecakes.
