Though this light and airy cheesecake is far from the rich and dense American versions, but for those who are conscious of ther weight or those who only want to make a light snack, this is actually quite a good choice.
9 oz cream cheese 2 oz cornstarch 1/2 oz tartar 2 teaspoons lemon juice 5 egg whites 6 egg yolks 5 oz sugar 1 oz flour 6 ozs fresh milk 2 1/2 ozs fresh cream
1. Simmer cream cheese over hot water to melt (can add small amount of fresh milk to accelerate cheese to melt). Add eggyolks and blend well. 2. Blend remaining fresh milk and fresh cream well. Add to cheese-eggyolk mixture slowly and blend well. 3. Sift flour and cornstarch. Add to cheese-eggyok mixture slowly. Add lemon juice finally. 4. Add egg whites to tartar powder and blend until foamy. Add sugar in slowly and blend until stiff. 5. Brush oil on bottom of 7" baking pan. Brush paper with oil and line on the side of pan. Preheat oven for 15 minutes. 6. Pour mixture in pan. Place pan in oven. Bake for 40 to 50 minutes.