Note: to make the heart design, mix some cocoa powder to a teaspoon of batter and drop dots around the top. Use a toothpick to slice through the dots, dragging the ends a bit for a nice curved look.
Recipe is posted by Dr Leslie Tay (no relations to me) and he did a very extensive experiment to bake the best Cheese cake that does not shrinks too much. Ingredients:-
5 eggs (Large) separated
250g cream cheese
60g melted butter
120g caster sugar
60g plain flour
20g corn flour
1/2 tsp salt
1 tsp Vanilla extract
1 tablespoon lemon juice – you can reserve 1 tsp to add to the meringue if you wish
Prepare the an 8″ round baking pan. Line the bottom and grease the sides well. Get ready a 10″ round baking pan for water bath.
Melt cheese with butter and 50g sugar over a double boiler. Whip using hand whisk. Add egg yolks and continue whisking. Add milk, vanilla, lemon juice, salt and whisk. Gently whisk in the flour. Set aside.
Next whisk the egg whites and add remaining sugar and beat till very soft peaks. When you lift the whisk, the meringue should droop and hang about 3 cm down. Fold the whites to the batter. You should end up with a batter that is quite runny such that you don’t need to smooth the surface after you pour into pan. The batter should come up to 1.5 cm from the rim of the pan. It should rise no more than 1 cm.
Bake in water bath in preheated oven in this way:
200C -15-18 minutes until top is golden brown
160C – 15 minutes
Switch off oven but do not open the oven door. Allow the cake to sit for another 30 minutes.
Remove and unmould when cake has pulled away from the side of the pan. Switch on the oven again and set at 100C and bake the cake standing on a piece of baking paper for the last 10 minutes. The purpose I am doing this is to dry the sides of the cake. This step is totally optional.
Open the oven door slightly and let the cake cool in the oven for 30 minutes before removing. Apply a thin layer of glaze to maintain a smooth surface. Chill if first before slicing.