Much thanks to my friend Mandy for introducing me to this recipe. She is great at baking and her results inspire me a lot. You may see her recipe shared on Rasa Malaysia.
This is the 7th cake I have been baked so far and 5 out of 7 were cracked even though I followed every instruction and tip. Finally, I think I’ve figured out the culprit. It is because of the meringue, whisk until soft peaks form only as below picture.
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
50g/2 oz. unsalted butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tablespoon lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 teaspoon salt
- Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.
- Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.
- Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 9-inch round cake pan (lightly grease and line the bottom of the pan with grease-proof baking paper or parchment paper).
- Bake cheesecake in a water bath for 1 hours 30 minutes or until set and golden brown at 150 degrees C (without fan mode).
- Leave the cake to cool down in the oven with the oven door open, about an hour. This is to prevent sudden change of temperature that may cause the cake to shrink drastically.
- Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight.
- I used 9-inch non-stick spring form round cake pan and lined the bottom with grease-proof baking paper or parchment paper. I also wrapped the base of the cake pan with 2 or 3 layers aluminium foil to prevent seepage.
- I used hot water for the water bath.