AMIEs Margarine CHEESEcake

Name: AMIEs Margarine CHEESEcake
Total time: 5400 s
Yield: 12 servings
Cuisine: American
Ingredients: 250 grams cream cheese (philadelphia); 60 grams cake flour; 20 grams cornstarch; 150 grams fine sifted sugar; 100 ml fresh milk; 60 grams unsalted butter; 6 egg yolks; 6 egg whites; 1 tbsp lemon juice; 1/4 tsp salt; 50 grams dairy-free margarine (soya or sunflower) or just a normal margarine; 1/4 tsp cream of tartar

Armilie @Armilie1962

Perugia, Italy

It was absolutely delicious! 🍴🍰

Armilie @Armilie1962

Perugia, Italy

It was absolutely delicious! 🍴🍰

Saved

Ingredients

1 hour 30 mins

12 servings

250 gramscream cheese (philadelphia)
60 gramscake flour
20 gramscornstarch
150 gramsfine sifted sugar
100 mlfresh milk
60 gramsunsalted butter
6egg yolks
6egg whites
1 tbsplemon juice
1/4 tspsalt
50 gramsdairy-free margarine (soya or sunflower) or just a normal margarine
1/4 tspcream of tartar

Saved

Steps

1 hour 30 mins

1

Heat the oven to 160°C. Oil and line a 9 in round cake tin (bottom and sides) with baking or parchment paper.
2

Melt butter, milk and cream cheese over a double boiler. Beat the egg yolks and lemon juice together.
3

Meanwhile sift together the cake flour, cornstarch and salt and mix well. Mix together all the mixtures - cream cheese, egg yolks and dry ingredients.
4

Whisk egg whites with cream of tartar until foamy. Add the sugar and beat until soft peaks form.
5

Spoon one third of egg white mixture into the cheese and egg yolk mixture at a time. Fold gently.
6

Pour into the prepared tin and bake in a water bath for 60- 70 minutes or until well risen and firm to touch. Leave the cake to cool down in the oven with the door open for 1 hour.
7

Transfer into the serving dish and rub in the margarine on top and sides of the cake. Dash with the icing sugar, if desired.
8

Refrigerate the cake for at least 6 hour. Overnight is the best.