Jiggly cheesecake: fluffy and tasty!

published on 25 September, 2018 at 15:33
Ingredients
½ cup milk 
4 oz cream cheese 
7 tbsp butter
8 eggs, yolk
¼ cup flour 
¼ cup cornstarch 
13 large egg whites
⅔ cup granulated sugar
strawberry, to serve
powdered sugar, to serve
Hot Water

Preparation
In a small pot over, whisk the milk, cream cheese, and butter until smooth.
In a large bowl, beat the egg yolks and add cream mixture, until combined.
Stir in the flour and the cornstarch.
In another large bowl, beat the egg whites with sugar until hard peaks formed.
Fold them into the egg yolk mixture, until the batter is evenly combined.
Pour the batter into the parchment-lined baking form.
Bake for 25 min at 320°F/160°C, then reduce the heat to 280°F/135°C, and bake for another 55 minutes.
Sprinkle the cake with powdered sugar and slice.
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