250g Philadephia cream cheese
100ml fresh milk
60g cake flour
20g corn flour
5 egg yolks
¼ tsp salt
5 egg whites
¼ tsp cream of tartar
120g fine granulated sugar
Melt (A) in a double boiler. Cool the mixture. (I melt it over direct fire on low heat, stirring constantly)
Fold in (B) & (C).
Whisk egg white with cream of tartar until foamy. Add in the sugar gradually and whisk until medium stiff peaks form.
Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
Pour the mixture to the remaining egg whites and fold in gently.
Fold in till incorporated.
Pour into a 8” round cake pan (line the bottom with parchment paper). I added some peaches from my leftover fruit pastry.
Bake cheese cake in a water bath at preheated oven of 160C for 15 mins, reduce temperature to 150C and bake for another 45 mins.