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*Tips* :Place the parchment paper on a round 7 inch cake pan.
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:Sift the flour.
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:Preheat oven to 320F (160C).
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:Prepare boiling water for the water bath.
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:Dry all baking tools.
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:Measure all ingredients before starting.
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Melt the cheese in milk.
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Turn off the heat, add butter and honey, then stir till melted.
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Set aside.
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Beat egg white with electric mixer till its a dense foam.
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Beat 3 min at high speed, add sugar, then 45 sec at low to medium speed.
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Add yolk into cheese mixture a third at time.
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Mix well.
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Add the flour into the cheese mixture until well mixed.
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Add vanilla oil to taste.
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Mix the meringue into the cheese mixture a third at a time.
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Pour into the cake pan, lift and drop the pan on the counter to pop the air bubbles (don't splash!
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).
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Bake in a water bath for 20 min.
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Reduce the heat to 280F (140C), and bake it another 40min.
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If the top starts to brown, cover with aluminum foil.
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Cool down in the oven for 30 min.
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then remove from the pan, if it is touchable.
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If using apricot jam, mix 1 tsp jam and 1 tsp warm water.
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Brush it over the top.
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Or you may sprinkle with powdered sugar.
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Please leave the cheese cake in the refrigerator at least for a day.
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Yummmm!
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Silky smooth!
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Enjoy (o `o)
