3rd time lucky, it seems. My first and second attempt of this delicate cheesecake were a complete failure. At the 3rd attempt, I reduced the oven temperature, turned off the fan, and increased the level of water bath the cake was being steam-baked in. Result? Purrr-fect. Here’s my version of Shwartie’s recipe.

-A-
250gm Cream cheese
100ml Milk
50gm Butter

-B-
6 Egg yolks
70gm Castor sugar
1 tsp lemon oil *optional
60gm all purpose flour
20gm cornflour
(Sift both flours together)

-C-
6 Egg whites
1/4tsp Cream of tartar
70gm Castor sugar

Method:
1. Cut up cream cheese and butter into small cubes (to ease the melting process) and put into heat proof bowl over double boiler with milk and heat till everything melts and well incorporated. Leave to cool.
2. Mix egg yolks, sugar, lemon oil and slowly add in sifted flour making sure there’s no lumps. Add into cheese mixture and mix well.
3. Beat egg whites, add in cream of tartar when foamy followed by sugar slowly and continue beating till soft peaks form – slightly stiff but not dry.
4. Pour cream cheese mixture into egg whites and fold in both mixtures.
5. Pour into a silicone 8 inch round pan and bake in a water bath (filled about 1inch) at preheated oven at 120′c for 1 hour and  or until top is golden brown and clean when inserted with tester. The cake shouldn’t be wiggly and will be firm to the touch.
6. Do not remove cake from oven and leave to cool in oven with door ajar. Cake will slightly shrink and loosen from sides. Chill well in fridge before serving.